Turn the dough out onto a work surface dusted with semolina flour. I use semolina instead of all-purpose flour because it doesn't get absorbed into the dough. Now, fold the dough to strengthen it: shape it into a rectangle, fold it into thirds by bringing the ends toward the center, then fold in half. Place it back in the bowl and cover with a towel.

After the dough has rested overnight and through the morning, around 6 PM the next day, take it out of the fridge and let it sit at room temperature for 15 minutes. Transfer the dough to a baking sheet lined with oiled parchment paper and stretch it out. Cover and let it rise for another two hours.

Spread the tomato purée, seasoned with oregano, salt, and oil, over the pizza. Bake in a preheated oven at 480°F (250°C) on the lowest rack for 10 minutes.

Add the mozzarella, move the baking sheet to the middle rack, and bake for another 10 minutes at 400°F (200°C).