No-knead pizza dough and pizza

Roughly mix the flour, water and the rest with a wooden spoon, a spoon or the hands; a Danish whisk is handy. Collect the dough from the sides of the bowl and fold it.

Switch to the hands and work in all the flour left on the bottom of the bowl, bringing the wet parts of the dough into contact with it; the dough need not be smooth.

Cover and refrigerate overnight; the night in the fridge develops the gluten network.

Divide the dough into balls of 250 to 260 grams, weighing each, and close each ball by pulling and tucking it on the table.

Spread a drop of oil over the base of a container, put the balls in and cover so the dough does not dry out; let rise.

Put a little semolina in the joins, turn the ball out onto semolina; bubbles show a correct rise.

Stretch from the underside, the most relaxed part, pressing gently with the fingers to push air toward the rim; flip and repeat; remove all the semolina so none goes into the oven; widen with the backs of the hands.

Top quickly so the pizza does not stick: tomato, a little on the rim too so it puffs more; basil underneath; pecorino romano and fior di latte over the basil to protect it; finish with a round of oil.

Bake in a very hot pizza oven, turning once; about 60 to 90 seconds at around 420 to 432 C, as stated in a passage Whisper rendered as Italian translation.