Prepare pizza dough: mix flour, yeast, salt, and water. Knead for 10 minutes until smooth and elastic. Let rise for 24 hours in the refrigerator.

Crush San Marzano tomatoes by hand or pass through a food mill. Season with salt and let drain excess moisture in a colander for 30 minutes.

Divide dough into 4 equal parts. Shape into balls and let rest for 30 minutes. Stretch each ball into a 12-inch disk, leaving thicker edges.

Spread crushed tomatoes on each dough disk, leaving a 1-inch border. Tear fresh mozzarella and distribute evenly. Top with fresh basil leaves.

Slide pizza onto preheated pizza stone or steel at maximum temperature (450°C/480°F). Bake for 60-90 seconds until crust is golden and charred in spots.