Pizza Margherita in Teglia (Sheet Pan Pizza Margherita)

Method

1. Dissolve 5 g of fresh yeast in 700 ml of water.
2. Combine 800 g of all-purpose flour and 200 g of semolina flour in a large bowl.
3. Add the yeast-water mixture to the flours and begin mixing with your hands.
4. Add 20 g of salt and 20 g of extra virgin olive oil, then continue kneading until the dough is smooth and well combined.
5. Cover the dough and let it rest for 12 hours (overnight).
6. After resting, transfer the dough onto an oiled baking sheet and stretch it with your fingers to cover the pan.
7. Cover the dough and let it rise for another hour.
8. Preheat the oven to 220°C (static mode).
9. Bake the dough alone for 10–12 minutes until lightly golden.
10. Remove the par-baked crust from the oven and top with tomato sauce, mozzarella, and fresh basil (according to your taste).
11. Return the pizza to the oven at 240°C with grill function and bake until the cheese melts and the crust is golden, about 5–8 minutes.
12. Finish with fresh basil leaves and serve immediately.