Prepare the pizza dough with flour, water, salt, extra virgin olive oil and beer yeast and let it rest for one night in the fridge.
The following day, knead the dough and form 6 small 300-gram balls.
Let them rest on a floured counter covered with a moist cloth.
Once they are ready, spread them with your fingers, trying to keep as much air as possible inside and giving them a round shape.
Place them on an oiled and floured sheet pan or, if possible, on an oven stone and cook until the pizzas are cooked and crispy.
Remove the pizza bases from the oven and let them cool until lukewarm before cutting them into slices.
Season with stracciatella cheese, olives with stone removed, cleaned raw langoustines, raw ham and Tropea onions.