Long-Fermentation Pizza

Method

1. The day before (Friday at 2 PM), prepare the biga: in a bowl, combine strong flour (W350), fresh yeast, and water. Mix until all flour is hydrated. Cover with plastic wrap, make a few holes, and let rise for 20 hours at room temperature.
2. The next day (Saturday at 10 AM), break the biga into pieces in a large bowl.
3. Add fresh yeast and half of the water. Add the flour and begin kneading.
4. Add salt and remaining water, and continue kneading.
5. Transfer dough to work surface and knead until smooth and no longer sticky.
6. Let dough rest covered for 5 minutes.
7. Give the dough two folds, then place in a lightly oiled bowl, cover with plastic wrap, and let rise for 1 hour at room temperature.
8. Refrigerate the dough for 24 hours.
9. After 24 hours, the dough should have doubled. Transfer to a floured work surface.
10. Give the dough a few folds to give structure (easier when cold), then seal and place in a lightly oiled container (or baking sheet covered). Let rest for 90 minutes at room temperature to come to temperature.
11. Preheat oven to maximum (250°C) static mode.
12. Dust a work surface with semolina. Stretch the dough gently from the outside in, using fingertips, not pressing too hard, to preserve air bubbles.
13. Lightly oil a 40x30 cm iron tray. Transfer the stretched pizza to the tray.
14. Top with crushed peeled tomatoes (squeezed), salt, and a drizzle of olive oil.
15. Bake on the lower rack at maximum static heat until the base is set and golden (time not specified by chef).
16. Remove from oven, add fresh basil and mozzarella fiordilatte (previously cut into strips and drained). Return to oven and bake for 5 more minutes in ventilated mode at the same temperature.
17. Transfer to a wire rack to cool slightly before serving.