Method:
Pour the flour into the stand mixer. Dissolve the yeast in 300 g of cold water from the fridge and gradually add it to the flour, then start on the first speed. Once the dough has come together, increase the speed and begin slowly drizzling in a further 50 g of water.
Once the water has been fully absorbed, add the salt and the remaining water (50 g) in a thin stream, continuing to knead at higher speeds. Finally, reduce the speed again and slowly drizzle in the oil.
Drizzle a little oil around the edge of the dough, cover and leave to rest for 10 minutes.
After resting, perform 3 sets of stretch and folds every 15 minutes: lift one edge of the dough, pull it towards the centre and repeat on all 4 sides. Between each set of folds, cover the dough and leave to rest for 15 minutes. After the final fold, cover the dough with cling film and transfer to the fridge at 4–5°C for 24 hours.
After 24 hours, remove the dough from the fridge and leave it at room temperature for 1–2 hours, until it is noticeably more relaxed and workable.
Grease the oven tray with extra virgin olive oil. Transfer the dough to the tray and gently spread it out with your fingertips. Avoid pressing too hard so as to preserve the air bubbles. Cover the tray and leave to rest at room temperature for 30–40 minutes.
Preheat the oven to its maximum temperature. Top the dough with crushed tomatoes or simply a drizzle of olive oil. Bake the pizza on the middle shelf for 20–22 minutes. To ensure even baking, rotate the tray after 10 minutes. Add the mozzarella 4 minutes before the end of baking.
Remove the pizza from the oven, drizzle with a little oil and serve piping hot.
