Dough Preparation: Day 1: In a large bowl, mix the flour, instant yeast, and water until just combined. Cover with a towel and let it rest for 30 minutes.

Add salt and olive oil, then knead for a few minutes until the dough is smooth.

Let it rest for 30 minutes, then perform a stretch and fold.

After 30 minutes, place the dough in a large container and perform a coil fold. Repeat this step three times, waiting 30 minutes between each fold.

Cover the container with a lid or plastic wrap, and refrigerate overnight or up to 48 hours.

Day 2: Remove from the fridge two hours before baking. Divide into two dough balls, place on floured parchment paper, and cover with a towel.

Vodka Sauce Preparation: In a large skillet over medium heat, add olive oil, shallots, and garlic. Sauté for about 1 minute, then add chili flakes.

Stir in the tomato paste, then pour in the vodka, cooking for 30-60 seconds. Add heavy cream, ¼ cup Parmesan, tomato purée, salt, and black pepper. Stir well and reduce heat.

Continue stirring until the sauce is thick and creamy, then let cool.

(Optional) Blend the sauce with fresh basil until smooth. Refrigerate until ready to bake.

Baking the Pizza: Preheat your pizza oven to 800 F.

Once the oven is ready, start working with the dough.

Place the dough on a floured pizza board. Using your fingers, create a crust edge, then press the middle of the dough outward in circular motions until you reach about an 8-inch round. Add flour as needed to prevent sticking.

Stir the sauce gently, then add a spoonful to the center of the dough, spreading it outward in circles without covering the crust.

Sprinkle mozzarella cheese over the sauce, then transfer to the oven. Bake for about 2 minutes, or until the crust reaches your desired texture. Rotate if needed after 45 seconds.

Top with chili flakes, a drizzle of olive oil, grated Parmesan, and fresh basil leaves.

Slice and serve immediately.