Pizza Margherita

Method

1. Crumble 0.5 g of fresh yeast into 105 ml of lukewarm water in a bowl and stir until dissolved. Add 4 g of fine sea salt and swirl to dissolve, then add 160 g of tipo 00 flour a handful at a time, mixing with your fingers until a shaggy dough forms.
2. Turn the dough onto an unfloured worktop and knead firmly for 10 minutes, slapping and folding it, until it is smooth, elastic and no longer sticky. Cover with a cloth and rest 15 minutes, then roll it under a cupped hand into a tight, seamless ball.
3. Put the ball in a lightly floured covered container and leave at cool room temperature (about 20C) for 8 hours, or up to 24 hours if your kitchen is cold. It should double in size, feel airy and spread slightly when tipped out.
4. About an hour before baking, set a baking stone, steel or heavy upturned baking tray on the top shelf and heat the oven to its maximum, 250-275C, for a full 45 minutes. Meanwhile crush 80 g of San Marzano tomatoes in a bowl with your hands or a fork, leaving them coarse, and season with a pinch of salt only. Tear 70 g of fior di latte into rough 2 cm pieces and leave on kitchen paper to drain.