• In the stand mixer add the water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the flour, start to knead with the dough hook, add the salt and olive oil, continue to knead, if too dry add a bit more water, too wet a bit more flour. Knead to form a compact dough.
• Move the dough to a lightly floured flat surface and form into a ball, place in a lightly oiled bowl, turning to lightly cover the top of the dough with oil, cover with plastic and refrigerate for 12-20 hours.
• Remove from the fridge and divide the dough into 3 balls, cover with a clean tea towel and let rise in a warm draft free area for approximately 4 hours.
• Pre-heat oven to 480F / 250C.
• Roll out each ball with a lightly dusted with flour rolling pin or your hands (lightly oiled) if you prefer, until ⅛ inch / 3mm thick (or a tiny bit thicker if you prefer). Place the dough on a lightly oiled pizza pan and add your toppings, do not weigh the pizza down with a lot of toppings, because if you do the pizza will end up soggy and you want it crispy).
• Bake for 5-10 minutes (check after 5 minutes). Serve immediately. Enjoy!

FOR THE RED SAUCE

• In a small/medium bowl mix together the puree, spices and olive oil.