MARGHERITA PIZZA - Stefano Faita

Ingredients

• 4 cups (1L) all-purpose flour, and extra for work surface
• 1 cups (310 ml) water, room temperature
• ¾ tsp (3.75 ml) instant dry yeast
• ¾ tbsp (11 ml) salt
• ¾ tbsp (11 ml) Stefano extra virgin olive oil
• 1 cup (250 ml) of Stefano pizza sauce
• 340g fresh mozzarella
• 16-20 basil leaves, torn by hand
• Stefano spicy olive oil for finishing (optional)