• Fit a stand mixer with a dough hook.
• Add water, olive oil and yeast to the bowl of a stand mixer and stir.
• Add the flour and combine until the dough has come together and the sides of the bowl are clean. Add the salt and continue to knead for a few minutes until the salt is incorporated.
• Tip out onto your work surface and knead until smooth – about 5 min. The dough is a little on the sticky side so use a bench scraper to help you. Cover with a clean tea towel and rest for 15 min.
• Portion the dough into 5x250g balls or 6x210g balls – use the palm of your hand and a bench scraper to help shape them into tight balls – and place in an airtight container large enough for all, or you can also store them individually.
• Lightly brush each dough ball with olive oil and refrigerate overnight for a minimum of 16 hours or up to 48.
• Bring to room temp for 2-3 hours or until perfectly proofed – a finger poke test should see the dough slowly spring back.
• Shape the pizza, top with your favourite delectables and cook at 375-400c/700-750f – allow the pizza (side closest to the flame) to puff up, colour/leopard slightly before your first rotation (around 20-30 seconds), then continue to rotate every 10-15 seconds in quarter turns until golden and bubbling.
• NB: If you don’t have a stand mixer, you can use a wooden spoon to mix the flour with the liquids, then use a soaking wet hand to mix the dough further and incorporate the salt. Use a grabbing/squeezing motion with your hand until combined then hand knead in a bowl before tipping out onto a work surface and picking up at step 4.

Instructions for freezing your dough in advance, and cooking later

• I have updated this recipe as of 5th May 2025 to include instructions on how to prepare the dough in advance and store in the freezer for another time.
• Follow the above instructions through to step 7.
• Once the dough balls are fully proofed, carefully place on a baking sheet lined with parchment and flash freeze for approx 20-30 minutes.
• Wrap the now lightly frozen dough ball loosely in parchment (I sort of fold a piece of parchment in half around the dough ball), then place into a freezer bag or airtight container, and back into the freezer.
• You can store these for up to 3 months.
• To cook it, bring it out of the freezer and allow to come back to room temperature over about 1.5-2 hours depending on your climate.
• Then you can continue onto step 8 as detailed above.