Add the flour to the stand mixer bowl, then add the salt and dry yeast. Mix briefly to combine the dry ingredients.

With the mixer on high speed, slowly pour in the water while mixing. Add it gradually so the flour absorbs properly.

Add the EVOO, reduce to medium speed, and continue mixing. Pour in the remaining water a little at a time.

Increase to high speed again and mix until the dough is fully combined and the bowl looks clean.

Transfer the dough onto a clean work surface. Slap it down, then knead back and forth using the palm of your hand until smooth and elastic.

Shape the dough into a round ball and cover it with the upside-down mixing bowl. Rest at room temperature for 20–30 minutes.

After the 20–30 minute bench rest, divide the dough into balls, place them in lightly oiled airtight containers, and refrigerate for 16–24 hours.

Lightly grease your airtight containers with EVOO. Use just a thin coating so the dough does not stick. Spread the oil using your hands.

Divide and shape the pizza dough ball according to the type of pizza you are going to prepare.

Neapolitan dough balls: weigh 250–260 g (8.81 – 9.52 oz) each.

Roman thin crust dough balls: weigh 180 g (6.34 oz) each.

To shape the dough ball, start by holding a cut portion in one hand with three fingers curled under the bottom, keeping your thumb and index finger free. Use this hand to guide while the other hand folds the dough in, turning it until it forms a ball. Rub your hands gently along the sides to close the bottom, then tuck it in at the end.

Place the dough balls into the oiled containers and refrigerate for 16–24 hours.

Neapolitan Style: remove the dough balls from the fridge 4 hours before stretching, to come back to room temperature.

Roman Style: remove the dough balls from the fridge 1 hour before stretching.

Season the bowl of passata with about 1 tablespoon salt, then mix well.

Cut the mozzarella into small cubes and place it in a strainer to drain excess liquid while you prepare the dough.

Press the dough gently using your fingertips, working in a circular motion. Start near the outside, then press from the centre going outward.

Stretch the dough until thin. You can use a rolling pin to help flatten it, or flip the dough quickly between your hands and let gravity stretch it.

Place the stretched dough onto a pizza peel.

Spread a thin layer of tomato sauce over the base, covering close to the edges. Do not overload it.

Optional: drizzle a little EVOO around the edges. Shake the peel to make sure the dough is not sticking.

Preheat your oven.

Par-bake the base at 300–320°C (572–608°F) for 3 minutes.

Remove from the oven and add mozzarella, grated Pecorino, and a drizzle of EVOO.

Return to the oven and bake for a few more minutes, or until the cheese has melted and the base is crisp.

Place the dough ball into a bowl of fine semolina.

Press from the centre outward using your fingertips, pushing the gas toward the edges. Do not press the rim.

Flip the dough and repeat on the other side.

Transfer the dough onto a pizza peel. Stretch it by gently slapping the dough on the peel, or lift it onto your knuckles and rotate it, letting gravity gently stretch it into shape.

Place the dough on the peel with the smooth side facing up and the rough side facing down.

Spread the tomato sauce from the centre outward, leaving the rim clear.

Tear basil leaves by hand and scatter over the sauce. Add grated Pecorino, then place the mozzarella to cover the leaves. Finish with a generous drizzle of EVOO.

Preheat your pizza oven to 400°C (750°F).

Bake for about 90 seconds, turning as needed until the crust is puffed and lightly charred underneath.

BAKING... 550 DEGREES...BAKE 6 MINUTES...REMOVE FROM OVEN...ADD CHEESE/PEPPERONI...BACK IN OVEN FOR 4 MINUTES...THEN BROIL FOR 2 MINUTES. ADD HONEY,OLIVE OIL, ETC.