Mix two flours together and sift them.

Dissolve half of the fresh yeast in 2 tablespoons of water at room temperature. Mix yeast with 400 g flour mixture. If you are using dry yeast, add half of it directly to 400 g of flour. Add the remaining water and sugar and stir. Cover and let rise for 6–8 hours at 22 °C.

Meanwhile, prepare the tomato sauce. In a saucepan, boil the tomato puree for 10 minutes with 1 tablespoon of extra virgin olive oil, salt to taste, 1 pinch of sugar, and 3-4 fresh basil leaves.

Use a spatula to stir the risen mixture with the remaining 100g of flour and remaining yeast until it comes off the work surface. If you are using fresh yeast, dissolve it in a few drops of water.

Add the salt and butter and keep mixing until you get a dough that holds its shape despite being quite soft but doesn't stick too much to the work surface.

Dust the dough and hands with 0 flour and fold it up, down and on the sides until it takes shape and is no longer sticky to the work surface.

Cut the dough into 6–8 pieces. Smooth them out and then spread them with your fingers, pressing from the center to the edges. Leave an edge around. Add tomato sauce.

Preheat a skillet that also goes in the oven for about ten minutes, it must become very hot. Preheat the grill of your oven. Gently move the pizza to the skillet, with the help of a pizza shovel or parchment paper. Add the mozzarella, fresh basil and drizzle with olive oil.

Cook over medium-high heat until the crust starts to puff up (this will take 1–2 minutes).

At this point, put the skillet on the oven and grill for about 1 minute, until the top takes on the typical pizza appearance, with dark spots.

Transfer the pizza to a plate and serve immediately.