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

Cover the bowl with cling film

Leave the dough to rest for around 1 hour

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

Place the dough back into the bowl and cover

Leave the dough to prove for around 20 hours

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

Place each dough ball into a small bowl and cover

Leave the dough balls to prove again for about 4 hours

Blend a tin of quality plum tomatoes into a smooth sauce

Cook the sauce until it reaches the desired thickness

Add a tablespoon or 2 of tomato puree

Season with salt and pepper to taste

Ensure that you baking stone/tray is inside your oven

Get your oven up to temperature

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

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

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

Turn the dough over and repeat this process in the bowl

Remove from the bowl and place on the counter

Stretch the dough outwards

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

Top the base with around 2 soup spoons of tomato sauce

Spread about a handful of Mozzarella evenly across the pizza

Slide the pizza onto a peel

Load straight onto baking stone/tray

Cook pizza

Remove pizza from the oven and place on a chopping board

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

Let the pizza cool a little and tuck in!