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Get Started - 100% free to try - join in 30 secondsMaking the Dough:
500 grams (about 3 3/4 unsifted cups) all-purpose flour, plus more for shaping the dough
1/4 teaspoon active dry yeast
2 teaspoons fine sea salt
1 1/2 cups water Ask the
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Assembling and Baking Margherita Pie:
4 balls pizza dough from above
1 28-ounce can best quality peeled Italian tomatoes (or fresh, peeled Roma tomatoes, if they're in season)
2 tablespoons extra-virgin olive oil
1 teaspoon fine sea salt
2 pounds fresh mozzarella cheese, torn into large chunks
20 fresh basil leaves, or to taste
3/4 cup finely grated Parmigiano-Reggiano cheese
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