Slow-Fermented Cheese Pizza

Method

1. In a large bowl, combine 500g bread flour, 300ml water, 7g yeast, and 10g salt. Mix until smooth, then cover and let rest at room temperature for 30 minutes
2. Refrigerate the dough for 24 hours to develop flavor and texture
3. After fermentation, gently punch down the dough and divide into 4 equal portions
4. Roll each portion into a 12-inch circle on a floured surface
5. Preheat oven to 475°F (245°C) with a pizza stone inside
6. Spread 1/4 cup tomato sauce over each crust
7. Sprinkle 100g shredded mozzarella and 20g parmesan cheese over each pizza
8. Drizzle 1 tablespoon olive oil and sprinkle 1/2 teaspoon salt over each pizza
9. Bake for 12-15 minutes until crust is golden and bubbly