Ingredients
Mass (net 4 pizzas)

1000 g of wheat flour;
600 g cold water;
30 g of salt;
15 g of extra virgin olive oil;
5 g of dried biological yeast.
Coverage

fresh tomato sauce;
Fior di Latte cheese;
Basil leaves;
Garlic confit.
Method of preparation
Mass

Dissolve biological yeast in about 100 g of cold water.
In a large mass or bowl, put the wheat flour.
Add water gradually, mixing until all flour is incorporated.
Add the salt and keep mixing.
Add extra virgin olive oil and soak until you get a smooth, homogeneous and elastic mass.
Initial rest

Cover the dough with plastic film.
Let rest for 30 minutes at room temperature.
Division and billing

Divide the mass into four portions of approximately 400 g each.
Model balls very smooth and tensioned.
Place each in a lightly greased container with lid.
Fermentation

Take the pasta to the refrigerator for approximately 24 hours for slow fermentation.
Assembly

Remove the masses from the refrigerator between two and three hours before using them, keeping the containers capped at room temperature.
Sprinkle wheat flour or semolina on the counter.
Open the mass of the center to the edges, preserving the air bubbles formed during fermentation.
Spread the fresh tomato sauce.
Add the Fior di Latte cheese, basil leaves and garlic confit.
Bake in preheated oven at approximately 250 °C until the dough is golden and the cheese melted.
The long fermentation period is one of the great differentials of this recipe, providing a lighter, tasty and easily digestible mass. With simple ingredients and classic coverage, the pizza brings together traditional characteristics of Italian cuisine and can be reproduced at home for those seeking a more artisanal result.