Margherita Pizza: Authentic Neapolitan Recipe - Chef YoYo

Ingredients

• 300 g 00 Flour or High-Quality Bread Flour
• 240 ml Lukewarm Water (approx. 105°F / 40°C)
• 5 g Instant Dry Yeast
• 6 g Fine Sea Salt (for dough)
• 15 ml Extra Virgin Olive Oil (EVOO) (for dough)
• Semolina or Fine Cornmeal, as needed (for dusting)
• 400 g can Whole Peeled San Marzano Tomatoes
• 3 g Fine Sea Salt (for sauce)
• Pinch of Dried Oregano (optional)
• 225 g Fresh Mozzarella (Fior di Latte), drained and sliced
• 12–16 Fresh Basil Leaves
• 30 ml Extra Virgin Olive Oil (for finishing)