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Add the flour, salt and yeast to your mixer and combine on a low speed.
Gradually pour in the cold water until the dough becomes smooth and elastic.
Remove the dough and leave it to rest for 1 hour.
Divide into 4 x 265g dough balls.
Place in a proofing box (or cover with cling film) and leave to ferment for 24 hours.
Stretch the dough by hand, then top with tomato sauce, mozzarella and your favourite toppings.
Preheat your pizza oven for 45 minutes.
Aim for a stone temperature of 400–450°C.
Bake for 2–2½ minutes, turning the pizza 90° every 20 seconds for an even cook.