Wood-Fired Pizza with Cold-Fermented Dough and Olive Oil Drizzle

Method

1. In a large bowl, mix 500g of 00 flour with 10g of salt and 10g of yeast. Gradually add 300ml of water and mix until a dough forms. Knead for 10 minutes.
2. Cover the dough and let it rest for 1 hour at room temperature. Preheat the oven to 250°C (480°F) with a pizza stone or baking steel inside.
3. Roll out the dough into a thin circle. Spread 200g of crushed San Marzano tomatoes over the crust. Add slices of fresh mozzarella and torn basil leaves.
4. Bake for 8-10 minutes until the crust is golden and the cheese is bubbly. Drizzle with olive oil and serve immediately.