# Margherita Pizza

A recipe for making a margherita pizza with a light and airy crust.

- Servings: 1 servings
- Total time: 23 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 300 g Caputo Nuvola flour
- 500 g Caputo Pizzeria flour
- 680 ml water
- 4 g dry yeast
- 28 g salt
- 10 g olive oil
- 5 g honey
- 1 tomato sauce
- 1 mozzarella cheese
- 10 basil leaves

## Instructions

1. Prepare the poolish: Mix 300g of Caputo Nuvola flour, 680ml of water, 4g of dry yeast, 28g of salt, 10g of olive oil, and 5g of honey.
2. Let the poolish rest at room temperature for 1 hour, then cold ferment for 19 hours.
3. Mix the poolish with 500g of Caputo Pizzeria flour.
4. Bulk ferment the dough for 12 hours.
5. Ball the dough and cold proof for 16 hours.
6. Preheat the Ooni Koda 16 oven to 440°F (225°C).
7. Shape the pizza dough.
8. Add tomato sauce, mozzarella cheese, and basil leaves to the pizza dough.
9. Bake the pizza in the preheated oven until cooked through.

## Equipment

- Ooni Koda 16 Oven

## Source

- Original video: https://vm.tiktok.com/ZTYEwbK5V/
- Recipe page: https://www.cliprecipe.com/recipe/f3040198-7b9b-41e0-b4b7-a5d1ed9f3005
- Extracted: 2025-01-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt