Pour 300 ml of water, 13 g of salt and 7 g of sugar into the mixer bowl and turn the hook to dissolve the ingredients

Add half the flour (250 g) and 3 g of dry yeast and turn the hook on low speed.

Add the rest of the flour and knead for about 10 minutes, then add 13 g of extra virgin olive oil and knead for another 5 minutes, until a smooth dough forms and comes away from the sides of the bowl and forms a ball on the hook, then let it rise the dough in the same bowl for 40 minutes, covered with a cloth.

Take the dough and form loaves, portions of 250/280 grams and roll them on the cutting board

Then put them in a covered container and let them rise for 8/10 hours

Heat the oven to the maximum grill function temperature and at the same time heat a frying pan over medium heat

Roll out the lightly floured loaves by pushing the air with your fingers from the center outwards, turn the base and again with your fingers from the center outwards, thus creating a ledge.

Place the base in the hot pan

Season it quickly with peeled tomatoes, mozzarella,
Parmesan, oil and basil

Cover with a lid and cook for about 2 minutes over medium heat

Then put the pan without lid in the oven with the highest oven level under the grill for about 4 minutes

Serve it with a drizzle of oil and fresh basilisk leaves

If you have a refractory stone, place the dough on the spatula, season it and cook it in the oven