Long Rise Pizza

Dough

• 7 oz water
• 2 ¼ tsp active dry yeast
• 14 oz bread flour, divided, plus extra to dust
  of 14 oz Manitoba flour, divided, plus extra to dust
• 4 oz water, cold
• 1 oz extra virgin olive oil, plus extra to grease
• 1 tsp honey
  of 1 tsp barley malt extract
• 1 ½ tsp salt
• 4 ½ oz buffalo mozzarella, sliced
  of 4 ½ oz mozzarella, sliced

Topping

• 1 garlic clove
• 1 oz extra virgin olive oil, plus extra to drizzle
• 7 oz zucchini, cubed (1 in.)
• 1 - 2 pinches salt
• 7 oz cherry tomatoes, halved
• 1 ½ oz Parmesan cheese, shaved
• 3 - 4 fresh basil leaves