Pizza base (makes 5 bases)

Method

• 1 Combine the water and yeast and leave to settle for 15 minutes.

• 2 Add 80% of the flour to the mixture and mix well with hands.

• 3 Add the remainder of the flour and continue to mix with hands.

• 4 Slowly add the salt to the mixture, continuing to mix with hands to ensure an even spread.

• 5 Place the dough onto a counter and work with hands, kneading for at least 15 minutes.

• 6 Place dough into a large container, allowing enough space to allow the dough to double in size.

• 7 Place lid on and secure container tightly and keep at room temperature for 1-2 hours.

• 8 Once mixture starts to expand, place dough in the fridge for 48 hours.

• 9 Remove from fridge and shape the dough into 5 balls, each weighing around 260g.

• 10 Place dough balls into a deep baking tray and cover with cling film for 2 hours.

• 11 Remove the dough balls and coat in flour.

• 12 Work the dough balls using your hands only, pressing down with your fingertips to shape into pizza.