Mix water, yeast, and salt together in a stand mixer. It's easiest with a stand mixer, but you can also do it by hand.

Add the first half of the flour and then the oil.

Add the remaining flour until the dough detaches from the sides.

Let the dough rise for 4 hours with a cloth over the bowl at room temperature. Pour the dough out onto a floured surface.

Divide the dough into six "balls" and let them proof for 1 hour under a tea towel. I usually place them on a floured tray or a large ovenproof dish so they can't rise over the edges.

Flour the surface again and roll out the six dough balls into pizza bases one by one. They should be as thin as possible.

Transfer the pizzas to a pizza paddle with baking paper on it.

Pour your passata into a bowl along with cayenne pepper, garlic powder, and onion powder.

Season with salt and pepper to taste.

Spread a thin layer of your tomato sauce on the pizza base.

Distribute an even layer of shredded cheese and place slices of buffalo mozzarella on top. If you like, you can add a few small dollops of a on top. It tastes absolutely amazing!

Bake one pizza at a time: Place the pizza in the oven on the baking paper and bake it for 4 minutes at the maximum temperature of your oven. I can set my oven to 300 degrees Celsius (572 degrees Fahrenheit) with a fan, and the baking steel helps me keep it extremely hot.

Serve immediately.