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In a large bowl, mix all ingredients together thoroughly.
Cover and let sit for 30 minutes.
Perform 8-10 stretch and folds.
Repeat stretch and folds every 30 minutes until you complete 4 sets.
Let sit covered for 2-3 hours, until dough has risen and no longer sticks to the sides of your bowl.
Heavily oil a cast iron skillet and gently place in your dough.
Ladle on a few spoonfuls of tomato sauce and a handful of grated pecorino.
Use your fingers to dimple the sauce into the dough a bit.
Add slices of fresh mozzarella, cherry tomatoes, and fresh basil.
Drizzle with olive oil.
Bake for 25 minutes at 450°.
Add another layer of slices of fresh mozzarella, and broil on low for a few minutes.