The night before combine flour, salt and yeast in a large bowl. Add warm water and mix until the dough comes together. It will be scruffy but it's normal. Cover with a tea towel and put it in a warm place to rise from 8 to 16 hours depending on how warm your house is. (The dough should at least double in size, it took mine 16 to get there.)
Preheat your oven to 500F/260C. If using a pizza stone preheat it as well.
Remove your pizza dough on a floured surface, divide into two equal parts and roll them into balls. Cover with a tea towel and set aside.
Mix tomato passata with olive oil, fresh basil, dried oregano and salt.
Slice chorizo and smoked gouda.
Flatten your pizza dough ball into a disk and starting from the outside pinch it until it ¼" thin. Put your knuckles under the disk of the dough and gently stretch it until it's around 12" in diameter. (You can watch the link from Jim Lahey to get a good visual idea.)
Place the prepared pizza dough on a oiled parchement paper, spread some pizza sauce on it and top with chorizo, torn mozzarella ball, smoked gouda and a few basil leaves.
Carefully transfer on your hot pizza stone and bake for 10-12 minutes until the sides are puffed up and cheese has melted.
Repeat the process with the second dough ball.