Start preparing the pizza dough the day before: put the flour, sugar and crumbled yeast into a very large bowl. Stir, adding the cold water a little at a time and continue mixing until you have used almost all of it (set aside ½ a glass). When the water has been completely absorbed by the flour, pour in the olive oil and continue kneading for at least 2 minutes; then add the salt and the remaining water. Cover the dough with cling film and put it in the fridge for 18 to 24 hours. When this period of leavening has finished, take the dough out of the fridge and leave it a room temperature for 30 to 45 minutes. In the meanwhile prepare the topping: wash the asparagus and pat them dry, cut off the tough end of the spears and then cut them in half, so you have pieces 5 to 7 cm long. Blanch them in boiling salted water for 3 to 4 minutes, strain and set aside. Spread the pizza dough out in a baking tray lined with greaseproof paper (or greased with 1 or 2 spoonfuls of oil); stretch the dough out with your fingertips to fill the whole baking tray (it’s the method that works best). Spread the Asparagina on the surface of the pizza (if you like you can leave a few spoonfuls to garnish and add flavour to the pizza when it’s cooked). Distribute pieces of mozzarella and then the asparagus on top. Add some olive oil and salt (just a little!). Bake in a preheated oven, at 250 °C, for 15 to 20 minutes (it should be a nice golden colour). Top with spoonfuls of Asparagina and a few basil leaves here and there, finish off with a drizzle of “raw” olive oil and your pizza is ready! It’ll be crisp on the outside, soft inside, delicious and, thanks to the lengthy leavening, easy to digest.