Pizza Margherita

Dissolve the yeast into 1/4 quart of slightly warm water, with 1 ounce of salt and a very little oil.
Knead the flour with the mixed water, and add other (no warm) water in order to obtain a soft dough.
The dough must be soft, but not too much, it must keep in shape alone.
The secret lies in the slow rise with a little yeast (you can support rising with adding a little of honey or sugar).
Cover the dough with a blanket and let rise about 8-10 hours (it depends by room temperature).
Boil the tomatoes and chop them with a hand pulper, so add a little salt.
Chop the mozzarella.
Roll the dough in a large greased pan (or more little pans), or if you have a pizza oven roll out the dough by hand in circles.
Spread the tomato sauce on the dough leaving about 1/2 inch to the edge, so add the chopped mozzarella, a little oil and some basil leaves at the center.
Bake for few minutes at 300 - 350°C until the edge and the bottom begin to get brown, if your oven doesn't allow to get this temperature you have to wait some more minutes.

Chef's Note & Story

This is my personal pizza recipe, after many many tests of so many other recipes i think i've reached the perfection. By practice you can do an excellent pizza margherita!