Pour the water into a bowl and add the yeast. Whisk to break apart. Place the salt and flour in a separate bowl and begin to add the flour mix to the liquid, mixing continuously with your hand as you do. Once all the flour is mixed knead the dough for 5-6 minutes. Shape the dough into a ball, cover with a clean bowl and leave to rest for 20 minutes.

Knead the dough again for a final minute or 2 before shaping into a ball, placing into a container, covering and leaving to ferment at room temperature for 16 hours.

When the time is up pop the dough onto a clean, unfloured surface and divide into three 9 ½ oz (270g) pieces and shape into dough balls. Place the dough balls on a tray, cover and refrigerate for at least 4 and no more than 10 hours.

Empty the canned tomatoes into a bowl and add the salt. Either crush by hand or pulse briefly with a blender. It’s important not to over mix them - and refrigerate until required.

Remove the dough balls from the fridge 3-5 hours before you want to bake them to allow the gluten to relax. Meanwhile, fire up your Gozney oven until you reach 925f (495c).

Toss the room temperature dough ball into a tub of flour, shake off the excess, and open into a pizza base.

Top with around 2oz of tomato sauce and a quarter of the cheese and slide onto a placement peel before launching into the oven.

Bake for 60-90 seconds in your Gozney Pizza Oven rotating regularly until baked to perfection.