In a large bowl, dissolve the sea salt in the water. Once this dissolves, add a sprinkle of flour to integrate. Then, add the fresh yeast, allowing the yeast to dissolve. Slowly, add the remaining flour to the mixture, incorporating it by hand as flour is gradually added. Once the dough comes together, turn it out onto a floured surface and begin to knead. Continue kneading the dough until it becomes elastic and bounces back when poked.

Place your dough back into the large bowl and let it rest, covered, for 18 hours. We recommend you make this the night before so it can rest overnight. After 18 hours, remove the dough and form it into dough balls, then let rest for another 6 hours before baking. 

This is meant to be a very simple sauce with just 2 ingredients. Purchase canned San Marzano tomatoes, drain, and blend. Alternatively, blanch, peel, and emulsify your own. Salt to taste. Add basil if desired.

Prepare the toppings for the pizza: pinch the fresh mozzarella into smaller pieces, if using this cheese. Tear fresh basil leaves into smaller pieces, if desired. The basil can be left whole.

Start shaping your pizza dough by first flouring the surface you will be using. Then, starting in the center of the dough, use your fingers to push down on the pizza dough from the center outwards. Flip your dough over to repeat this process. Do not touch the edges where the crust will be; we want to keep the air in the crust! Repeat this process until you have a pizza that is your desired thickness in the center.

Spread a thin layer of tomato sauce on the dough, top with mozzarella or fior di latte, basil, and a drizzle of EVOO. You can add the basil before or after baking the pizza, per on your preference.

Fire the pizza in a 850-degree wood-fired oven for a couple of minutes, in a 850-degree gas pizza oven for a few minutes, or conventional oven at the highest temperature on a hot pizza stone. Be sure to preheat the pizza stone all the way through to ensure the best result! 4-8 minutes.