Pizza a Ruota di Carro

Method

1. In a bowl, combine 500 g of cold water with 3 g of yeast and 25 g of salt. Stir until dissolved.
2. Gradually add 850 g of flour, mixing until a dough forms.
3. Let the dough rest, covered with a damp cloth, for 30 minutes.
4. Divide the dough into equal-sized balls and let them rest at room temperature for 24 hours for fermentation.
5. After 24 hours, take one dough ball. Stretch it gently with your hands, starting from the center and working outward, to create a large, thin disc with a very low rim. Ensure the disc is larger than your serving plate.
6. Top the stretched dough with tomato sauce, mozzarella, basil, and a drizzle of olive oil (to taste).
7. Bake in a very hot oven (wood-fired or home oven at maximum temperature) until the crust is golden with leopard spotting.
8. Remove from the oven, fold the pizza in half, and eat while hot.