Make the poolish: Dilute 1g of dry yeast in 450ml of cold water. Add 450g of 00 flour and mix well. Cover with plastic wrap and let it rest overnight in the refrigerator.
The next day, incorporate the remaining 250g of 00 flour, 15g of salt, and 2g of dry yeast into the poolish. Mix everything, perform a few folds to build dough strength, and let it rest for 2 hours at room temperature.
Divide the dough into 4 equal portions and shape them into round balls. Place them in individual containers, cover, and let them rest for another 2 hours at room temperature.
Dust a work surface with fine semolina. Take a dough ball and press it lightly from the center outwards to shape the pizza base, being careful not to crush the airy edges.
Top the pizza dough with tomato sauce, mozzarella cheese, fresh basil leaves, and a drizzle of olive oil.
Bake in a dedicated pizza oven or a conventional oven set to the highest possible temperature until the crust is puffed, charred in spots, and cooked through.
Cook it hands-free.
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