Pour room temperature water in a bowl and use your hand to melt 50 grams of salt in it.
With your dry hand, take the yeast, put it in the other hand, dip it in the water, and carefully melt it.
Start adding the flour and kneading the dough by hand. Use the force and energy of your hand to knead well.
At first, the dough will be sticky and uneven. Keep adding flour and kneading until you come to a smooth and round dough.
When the dough turns into a soft and smooth ball, cut it into small fresh mozzarella-sized pieces. Shape them into smaller dough balls.
Place the dough balls on a tray and cover it well with plastic wrap. Leave the dough to rise at room temperature and sheltered from the sun for up to 9 hours.
Stretch the risen pizza dough
Sprinkle the surface you're going to use to stretch the pizza dough with some flour.
Take a dough ball from the risen dough and press it down with your hands into a thick pizza-shaped disc.
With the middle three fingers of each hand, press the dough out from the center and towards the outside. Flatten the middle and push out the air to the crust.
To stretch the dough, lift it using both of your hands and rotate it in one direction. Keep rotating and use the pull of gravity as your helper.
As you rotate the dough and gravity is doing some of the work for you, pull the dough from hand to hand.
Make Pizza Margherita at home
Preheat your pizza stone at maximum temperature in the oven for 45 minutes.
Put canned tomatoes in a blender and season with a pinch of sea salt before mixing. Blend for 5-10 seconds until it turns into a pizza sauce.
Spread the sauce on the pizza dough. Don't add too much sauce in the middle and make sure to not cover the crust with sauce.
Using a pizza peel, slide the pizza on the pizza stone and let it cook for 3-4 minutes. Don't add the mozzarella cheese yet, you'll add it a little you're done cooking the pizza.
Add fresh mozzarella to the pizza and let it cook for another 2-3 minutes.
The total cooking time for your pizza should be 6-7 minutes. Take the pizza out of the oven and garnish with 2-3 fresh basil leaves.