Start by mixing 300 grams of water, 5 grams of yeast, and 5 grams of honey to create a polish.

Incorporate 300 grams of flour into the polish and mix until you achieve a smooth dough.

Cover the dough and allow it to rest at room temperature for 1 hour, then refrigerate it for 16 to 24 hours.

In a mixer, combine 700 grams of cold water, 1100 grams of flour, and the rested polish; mix on speed 1 for about 20 minutes until the mixture turns white.

Add 30 grams of salt and continue mixing, gradually incorporating a small amount of additional cold water until the dough reaches 75% hydration.

Transfer the dough to a lightly oiled surface and perform a series of folds (camicia fold) to develop the gluten, then let it rest for 15 minutes.

Divide the dough into portions of 280 grams each, shape them into tight balls, and place them in a box with the top side facing up.

Allow the dough balls to rest at room temperature for 1 to 2 hours until they have doubled in size.

On a well-floured surface, stretch each dough ball into a 12-inch circle, ensuring the edge remains thicker for the crust.

To prepare the tomato sauce, mix canned tomatoes with a pinch of salt, fresh basil leaves, and extra virgin olive oil.

Spread the sauce over the stretched dough, then add fresh mozzarella, Parmesan cheese, and additional basil if desired.

Bake the pizza in a very hot oven until the crust is blistered and the cheese has melted.