In a bowl using a fork mix together the Type 0 Flour (50 gram), Fresh Yeast (1 gram), and Water (50 gram) to make the poolish. Cover with plastic wrap and let it rest until it gets all bubbling. Time will depend on your room temperature, but around 4-5 hours should be enough.
In a larger bowl dissolve poolish in Salt (6 gram), add the remaining Spelt Flour (75 gram), Water (140 gram), Type 0 Flour (150 gram), and using a fork mix the ingredients together. Try to make movements that from the outside of the bowl, bring the dough toward the inside.
Flip the dough onto a wet surface (just spray some water) and with wet hands do 3 rounds of slap and fold (each time just do 3 folds, no more), allowing the dough to rest for 20 minutes between each round.
Transfer the dough into a large bowl, cover with plastic wrap and place it in your fridge for 24 hours.
After this time has passed, the dough will have tripled in volume. Take it out of the fridge and let it stand at room temperature for 3-4 hours.
Next, trasfter it onto a floured surface, sprinkle some flour also on top and with gentle movement from the center towards the edges, spread it into a thin round shape. Dress it as you like.
Preheat your oven to 450 degrees F (230 degrees C).
Bake it in a preheated oven at 475 degrees F (250 degrees C) for 8-10 minutes, then slightly open the door of your oven and keep cooking for 3-5 more minutes, allowing the crust to dry up a bit.
Your pizza is ready! Thin and crispy just like the one in Rome!