Unless you plan the day ahead to make a Poolish (a fluid yeast-culture dough) this dough is probably the next best thing.
Recipe from Cookidoo /thermomix.
Mix & kneed: 150g fien semolina, 350g “00” flour, EVOO, salt, yeast, & sugar (to feed the yeast), and 320 g warm water (64% hydration).
Let it rise to double in size then fold into 3 balls and let them rise over the next 5 to seven hours.
This makes 3 medium size pizza bases.
Pizza 1. Margherita: Passata (hand crushed tomatoes would be better if flavoursome), buffalo mozzarella and some fresh basil leaves. Supposedly to create the colours of the Italian flag for Queen Margherita in 1889. Still one of my favourite toppings.
Pizza 2. Black Bean, avocado, red onion, tomato, hot salsa, coriander, chilling topped with sour cream.
Pizza 3. Feta Cheese and spinach. Probably my second favourite.
Apparently called a “Roman Margherita” if you add extra mozzarella to a Margherita Pizza after cooking.
Eastington@Paddington 
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