Neapolitan Pizza with San Marzano Tomato Paste

Method

1. In a large bowl, mix 500g of 00 flour with 10g of salt and 10g of yeast.
2. Gradually add 300ml of water while mixing until a soft dough forms.
3. Knead the dough for 10 minutes, then let it rest for 2 hours at room temperature.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it ferment for 24 hours in the refrigerator.
5. Preheat oven to 250°C (480°F) with a pizza stone inside.
6. Roll out the dough, add 200g of San Marzano tomato paste, mozzarella, and basil, then bake for 10-12 minutes.
7. Drizzle with olive oil before serving.