Pineapple and olive pizza on cold-fermented dough

Whisk 250 g bread flour and 250 g tipo 00 flour with 2 tsp active dry yeast, then whisk in 8 g kosher salt.

Add 325 g tepid tap water (65% hydration) and mix with a wooden spoon until a shaggy ball forms.

Turn out onto an unfloured counter and knead without adding flour or water until no dry clumps remain, maybe 5 minutes, using slap and fold if too sticky.

Ferment at room temperature in a lightly oiled food bucket or big bowl, covered, for 8 to 24 hours (12 here) until at least doubled.

Oil the proofing bowls, the countertop and hands generously; scrape out the dough, knead briefly to punch out the air and divide into four pieces with an oiled cutter.

Form balls by tucking the top under to make a tight skin and pinching underneath; top with a little oil, cover with plastic wrap and refrigerate three days.

Turn out onto a generously floured surface, pat into a disc coated in flour, roll out with a bottle, then stretch over the knuckles by about another 50%, leaving a thicker edge for the crust.

Dust a pizza peel with semolina flour or cornmeal and transfer the dough.

Top with tomato sauce, a healthy layer of freshly shredded mozzarella, olives and pineapple, and a little Parmesan to keep the toppings in place.

Bake on a pizza steel in an oven preheated to 550F for one full hour, for 8 minutes.