Step 1

Mix all the ingredients into a shaggy mass in a large bowl

Step 2

Cover the bowl with cling film

Step 3

Leave the dough to rest for around 1 hour

Step 4

Turn the dough out onto the counter and knead for around 5 minutes

Step 5

Place the dough back into the bowl and cover

Step 6

Leave the dough to prove for around 20 hours

Step 7

About 4 hours before you intend to cook the pizza, divide the dough into 4 equal parts

Step 8

Place each dough ball into a small bowl and cover

Step 9

Leave the dough balls to prove again for about 4 hours

Step 10

Blend a tin of quality plum tomatoes into a smooth sauce

Step 11

Cook the sauce until it reaches the desired thickness

Step 12

Add a tablespoon or 2 of tomato puree

Step 13

Season with salt and pepper to taste

Step 14

Ensure that you baking stone/tray is inside your oven

Step 15

Get your oven up to temperature

Step 16

Dust a dough ball with plenty of flour and remove from the container

Step 17

In the bowl, press down from the centre of the dough towards the edges

Step 18

Keep turning the dough as you work the air towards the edges

Step 19

Turn the dough over and repeat this process in the bowl

Step 20

Remove from the bowl and place on the counter

Step 21

Stretch the dough outwards

Step 22

Repeat this until you have a base which is about 9 to 10 inches in diameter

Step 23

Top the base with around 2 soup spoons of tomato sauce

Step 24

Spread about a handful of Mozzarella evenly across the pizza

Step 25

Slide the pizza onto a peel

Step 26

Load straight onto baking stone/tray

Step 27

Cook pizza

Step 28

Remove pizza from the oven and place on a chopping board

Step 29

Grate parmesan on top and add some torn basil. Finish with a drizzle of olive oil and a sprinkling of black pepper

Step 30

Let the pizza cool a little and tuck in!