Mix all ingredients until dough is smooth and homogeneous. Let the dough rest in the bowl for about 30 minutes or put it in the refrigerator covered with plastic wrap until the next day. Divide the dough into two pieces and spread in baking pan previously greased with oil. Put on the tomato, seasoned to taste with salt and olive oil. If the tomatoes should be slightly acidic, you can add a pinch of sugar. Let rise until tripled the volume about 60/70 minutes for the dough and kept in a 3 ½ - 4 hours to put the dough in the refrigerator. Bake at high temperature about 220 ° C. Bake for 12/15 minutes. Remove from oven and serve with mozzarella and remaining ingredients. Finish cooking.