Neapolitan Pizza with Cheese and Pepperoni Using a Cold-Fermented Dough

Method

1. In a large bowl, mix 500g of 00 flour with 10g of salt and 7g of active dry yeast.
2. Add 300ml of warm water and 20ml of olive oil, then knead the dough for 10 minutes until smooth.
3. Cover the dough and let it rest in the refrigerator for 24-48 hours to cold-ferment.
4. Preheat oven to 250°C (480°F) with a pizza stone or baking sheet inside.
5. Roll out the dough, add mozzarella, parmesan, and pepperoni slices, then bake for 10-12 minutes.