No-knead Neapolitan pizza

Dump the flour, all the yeast and all the sea salt into the bowl together and combine.

Add all the water and mix roughly with a Danish whisk, a spoon or your hands, collecting the dough from the sides and folding it in.

Finish by hand, bringing the dough to the centre so it picks up every bit of flour from the bottom of the bowl and the wet parts meet the dry.

Cover with a plate or plastic wrap and refrigerate overnight, 10, 12 or 16 hours.

Turn the cold dough out and fold it: open it out, fold one side in, then the other, then the second half, book folding.

Round it by sliding a hand just under the dough, pulling and twisting at the same time, the movement called pirlatura.

Cover with the bowl for 15 to 20 minutes.

Portion into balls of 250 to 260 grams, weighing each, closing the dough on the table with the same pulling movement.

Put a drop of oil in the base of the container and spread it over the whole surface so the dough comes out easily, place the balls in and cover.

Prove four hours at room temperature until about doubled and soft as jelly.

Put semolina into the joints of the container, turn the ball out onto semolina, turn it again, and stretch from the bottom upwards then back down, pushing the air into the cornicione, repeating on the other side.

Remove all the semolina from under the pizza so none goes into the oven, and spread it out with the backs of the hands.

Season quickly so it does not stick: tomato including a shadow on the edge, basil underneath everything, pecorino over the basil, then the fior di latte on top of the basil, and a round of oil.

Pinch the pizza onto the peel, stretch it round, and launch it in one shot.

Bake at about 420 to 432 Celsius for 60 to 90 seconds, turning once in an electric oven and more often in a wood fired one.

Finish with fresh basil and, if you like, a little olive oil.