Sourdough Neapolitan pizza dough, baked as a diavola pizza

Pour 340 g cool water into a bowl. Use a starter taken from the fridge and fed at 100% hydration; add 100 g starter, which should float, and stir it through.

Add 550 g flour and 10 g sea salt and stir until no dry flour is left; no kneading.

Bring it into a ball, cover tightly with plastic wrap and rest at room temperature for half an hour.

Stretch and fold the dough from each side until tight, then shape into a tight ball by pressing it against the table to build tension, with dry hands.

Return to the bowl, cover tightly and ferment about two hours at room temperature until shiny, silky and slightly grown.

Divide the kilo of dough into four 250 g pieces on a scale, within about 5 g.

Fold each piece on itself to tighten the skin and form a ball; place in a tray, covered so the skins do not dry out.

Lid on and refrigerate a minimum of 12 hours, maximum 24 hours.

Take the dough balls out about two hours before cooking to come to room temperature.

Cut the pizzarella and scamorza into slices and then long strips; skin the salami and cut it not too thin.

Dust a dough ball with semolina, flip it into the semolina, and press indentations with flat fingers around and through the center without touching the rim.

Move to the work surface and keep flattening and stretching.

Spread a generous spoon of crushed tomatoes from the center, leaving the crust; add basil, pizzarella, scamorza, pecorino, spicy salami and extra virgin olive oil.

Give a final stretch by hooking fingers underneath and pulling outward, then slide into the oven.

Watch the side nearest the flame; as it browns, turn the pizza and return it to the same position until evenly cooked; check the bottom.