Classic Neapolitan Pizza with Cold-Fermented Dough

Method

1. In a large bowl, mix flour and salt. In a separate bowl, dissolve yeast in warm water. Add olive oil to the yeast mixture.
2. Gradually add the yeast mixture to the flour mixture, stirring until a dough forms. Knead for 10 minutes until smooth and elastic.
3. Cover the dough and let it ferment in the refrigerator for 24-48 hours.
4. Preheat oven to 500°F (260°C) with a pizza stone or baking sheet inside. Punch down the dough and shape into a round crust.
5. Spread crushed tomatoes over the crust, add mozzarella slices, and top with basil leaves. Bake for 10-12 minutes until crust is golden.