Dough:
Dissolve the yeast in water, pour the flour into a large bowl, add the water with the yeast and knead for 5 minutes. After this time add the salt and knead for a further 5 minutes. Leave the dough to rest covered with the bowl for 15 minutes.
Proving and shaping:
Shape the dough and place it in a covered bowl, then leave in the fridge for 24 hours. The following day, form 270g balls and place each one in a small bowl lightly coated with oil, or wrap them in lightly oiled cling film. After 3 hours, stretch each ball onto a previously oiled round aluminium baking tray, or directly on the work surface using re-milled semolina to help. Shaping is key — do not press on the edges, in order to achieve a pronounced crust.
Baking:
Turn the oven tray upside down and position it under the grill. Turn the oven on to its maximum temperature and, using a round wooden board, slide the topped pizza onto the hot tray. If you used an aluminium tray, place it directly onto the hot tray. Remove from the oven once golden brown.
Enjoy your meal!
