500 g tipo 00 flour

10 g sea salt

0.25 tsp yeast

15 ml olive oil

325 ml water

Combine dry with dry and wet with wet (except keep yeast with wet!!). The dry stuff is to be put in stand mixer bowl, the wet stuff in a jug.

Use dough hook in stand mixer and start on 1-2 speed.

Pour wet into dry.

Allow to combine, scraping in it needed. Speed 2-3.

Once it starts to get into actually kneading, let it knead for 7 minutes.

Clingfilm the stand mixer bowl and put into fridge overnight.

Nearer the time, remove from fridge for 1-2 hours, then split into 3 balls. Pinch dough underneath balls to keep in shape.

Put 2 dough balls in oiled container back into fridge for another day.

Leave dough ball under clean tea towel for 1-2 hours.

Put onto floured surface and start to shape. Push middle (but leave some area in the middle to not over-thin the middle) into outer in order to turn into a disc.

{“When you have a slightly wider disc, pick up and do the steering wheel method to stretch into large shape”=>”put hands together around rim and ‘steer’ one hand so it stretches.”}

In home oven, max out temperature slightly in advance and pre-bake 2-3 min. Add toppings and bake approx 12 min.

{“The other dough balls”=>”get out at room temp 2 hours before using.”}