In a large bowl of a stand mixer, combine 125 g of the flour with the yeast and water. Stir thoroughly to combine into a thin, liquid mixture. Cover with plastic wrap and let sit overnight at room temperature.
The next day, add the remainder of the flour and the salt to your yeast mixture and using the dough hook attachment, begin kneading the dough.
Knead the dough for at least 6-8 minutes, until the dough sticks to itself and is somewhat elastic if stretched (Pro tip: You can't overmix it!)
Separate the dough into 3 equal sized balls (approximately 200-225 g each). Place each ball onto a large floured baking sheet or container. They will double in size over the next 24 hours, so be sure to keep plenty of room between them! Cover the baking sheet with plastic wrap and place in your refrigerator for at least 24 hours. You can leave them in the fridge for 48-72 hours - the longer you leave it, the more flavor and character the dough will develop.
Remove the dough from the fridge at least 2 hours before using it to allow it to come to room temperature.
Preheat oven or outdoor grill to at least 500F, or maximum temperature. Place pizza stone into oven or onto grill to heat up.
Gently manually stretch the dough using flour as needed. Avoid using rolling pins, as this will remove all the nooks and crannies that formed during the fermentation process.
Add about 1 teaspoon of cornmeal onto your pizza peel, to prevent sticking. Transfer dough onto pizza peel.
Add 2-3 spoonfuls of pizza sauce and spread evenly.
Spread a thin layer of sliced tomatoes on top of sauce, followed by 5-6 large slices of fresh mozzarella.
Transfer onto hot baking stone gently. Allow to cook for about 5-10 minutes, or until dough starts to brown.
Remove from grill or oven with pizza peel. Top with shredded parmesan, basil leaves, and drizzle of olive oil. Slice and serve.
Repeat process with your other two pizzas!
