Argentine Campo Pizza with Cold-Fermented Dough

Method

1. Dissolve yeast in warm water and let sit for 5 minutes until frothy.
2. In a large bowl, combine flour, salt, and sugar.
3. Add the yeast mixture and olive oil to the dry ingredients, then knead until smooth and elastic.
4. Cover the dough and refrigerate for 24 hours to allow slow fermentation.
5. After fermentation, let the dough come to room temperature for 30 minutes.
6. Preheat oven to 450°F (230°C).
7. Shape the dough into a round crust on a baking sheet.
8. Spread tomato sauce over the crust, then add shredded mozzarella cheese and sliced black olives.
9. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.