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.