Start adding about half the flour in a large bowl or in the stand mixer one, and the yeast on top of it.
Aside the flour, pour the water and the salt in it. Let the salt dissolve into the water (use your hand for this).
Start stirring the 4 basic ingredients. Use low speed. After 1-2 minutes, add the oil.
While stirring, slowly add the rest of the flour and the sugar. Keep stirring.. the whole procedure takes at least 20 minutes.
Remove the dough from the bowl and work it by hand on the countertop.
The result must be a smooth and elastic dough, that you will cover.
Let the dough rest for 20 minutes.
Cut the dough into 4 chops and give them the shape of small dough balls.
Cover the balls and let them rest for 6 to 8 hours, depending on the temperature of your kitchen.
While the dough is rising, prepare the tomato sauce, adding salt (1 gr every 100 gr), some extra-virgin-olive-oil and 3-4 basil leaves.
Cut the fior di latte into thick slices and then sticks. Put it in a strainer, so that the water in excess can be removed.
About 40 minutes before rolling out the dough, light the oven at the maximum temperature available. With my oven, it will be 300 °C (about 570 °F).
It's time to roll out your dough. Describing this is tough, so I link here one of the best videos I found online to explain this phase. It is in Italian (of course ;) ) but audio is not relevant. You are creating the rim that will become the delicious crust of your pizza. Now, if you have a pizza shovel, put the dough on it! Since I don't, let me suggest a great workaround. Use a flat plate, just sprinkle it with some flour so the dough won't stick to it.
First, the tomato (about 1.5 table spoon each pizza), with circular movements, avoiding the rim. Then add the fior di latte, some extra-virgin-olive-oil and one basil leaf and...
... and make the pizza slide from the shovel (plate) onto the hot baking tray. Keep the tray high in the oven and after 5-6 minutes the pizza is ready! Enjoy :)