in a jar with lukewarm water add the dry yeast and the sugar
mix it up and set it aside to proof
in a big bowl add the strong flour type 00
add the sea salt
mix it dry and make sure it's well combined
add in the bowl the mix with the yeast
add the olive oil and mix it well using a spoon
cover it up and let it rest for 30 minutes to double in size
once the dough has doubled in size, wet your hands and pull up, flip it over itself
tuck it in and form it into a round ball
cover it and let it rest for another 30 minutes to double in size
sprinkle some flour on top of the dough, on your working surface and on your dough scraper
flip the dough out of the bowl onto your working surface
sprinkle a bit of flour on the dough
split the dough in half, then in three equal sizes and form them into round balls
cover them up and let them rise until double in size
once ready take one ball and start pressing in the middle outwards
add a layer of the smoked tomato sauce
add the mix of cheeses 50% Parmesan and 50% Pecorino
add the sliced fresh buffalo mozzarella
insert the pizza in the oven running at 370℃ - 700℉ for 2-3 minutes
ready to serve