In a large bowl, combine 1 liter of cold water with 5g of dry yeast. Mix using two fingers or a spoon. Add 5g of honey (or substitute with organic sugar). Mix in 1kg of flour until the texture becomes a smooth, pourable batter. Cover the bowl with plastic wrap, poke a few holes, and let it rest at room temperature for 1 hour. Transfer to the refrigerator and ferment for 24 hours.

Remove the poolish from the fridge. Let it rest briefly at room temp. Add 5g of dry yeast and 450g of flour. Mix lightly. Add 30g of salt and incorporate gently. Transfer to a floured counter and knead for 5–10 minutes, folding and pressing until smooth. Pour 30g olive oil onto the surface and knead again until the dough is elastic and glossy. Let the dough rest 20 minutes, covered.

Place the dough in a clean, oiled container, cover tightly, and refrigerate for another 24 hours. Remove and let it come to room temperature for 1–2 hours. Portion the dough into 280g balls using a digital scale. Shape each ball by folding the dough inwards, creating surface tension on top. Place dough balls in a proofing tray with a few fingers of space between each. Cover and let rest for another 1–2 hours.

Preheat your electric oven to 250°C with a pizza stone or steel inside. Lightly flour your counter. Remove a dough ball and press gently from center outward to stretch, preserving air in the crust. Top with: Crushed tomato sauce, Fresh mozzarella, Grated Parmesan, Basil leaves, Drizzle of olive oil

Transfer to the hot stone/steel and bake for 6–8 minutes, or until the crust is golden and mozzarella is bubbling. Optional: brush the crust with a touch of olive oil post-bake for extra flavor and sheen.