In a large bowl add in the flour, salt and yeast and mix together.

Add the water and oil and mix until all of the flour is fully hydrated and forms a ball. You don’t want any lumps of flour left dry.

Add a splash of olive oil to the bowl and coat the dough in it. Cover tightly with cling wrap and a kitchen towel and allow the dough to sit at room temperature and ferment for a minimum of 12 hours but up to 18. After 18 hours it can be put in the fridge for up to 3 days.

Turn out the dough onto a lightly floured surface.

Cut the dough into 4 pieces ( about 205g each) and knock out the air from the dough by pulling and folding the dough as seen in the pictures above.

Shape each portion of dough into a ball. Allow the dough to rest on a floured tray covered for a minimum of 1 hour.

Preheat the oven to 450℉ (225℃) and place a pizza stone or a tray on the rack.

On a flat baking tray or pizza peel, dust it with flour or semolina. With floured hands gently stretch your pizza dough to 10-inches. You can also use a rolling pin to stretch it out. If you find the dough is springing back and is hard to stretch then let it rest for 10 minutes on the counter.

Spread on pizza sauce, leaving a 1-inch boarder around the pizza. Follow with the cheese and any other toppings you like. You don’t want to add too many heavy topping on your pizza otherwise you won’t be able to slide it off the baking tray.

Slide onto the preheat tray in your oven and bake for roughly 10 minutes or until golden and the base is crisp and golden brown.

Enjoy the pizza fresh from the oven. Any raw dough that is leftover can be refrigerated for up to 2 days or even frozen for up to 4 weeks.