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Mix flour, dry yeast, water and salt and mix, let it sit for 30min.
Do 3 sets of stretch-and-fold or full coil folds, 30 min in-between each set (Optional and recommended)
Transfer to a baking tray lightly coated with olive oil and place in the fridge overnight, for about 12hours.
Next morning preheat the oven to 220 C (425 F)
Dimple the dough thoroughly and arrange the topping of choice.
Bake at 220C for 25-35min