We usually start this dough the night before we plan to have our pizzas.

Pour the water into a bowl and dissolve the yeast in it.

Add oil and salt and mix well. Then gradually add flour until the dough feels right. The dough is quite wet, but that's fine.

Let it rise overnight at room temperature.

The next day, put the dough on a floured surface and divide it into 4 pieces, shaping them into balls.

Coat the balls in oil and place them on a baking sheet lined with parchment paper. They will rise, so they should not be placed too close to each other. Cover them with plastic wrap and put them in the fridge.

Take the dough out of the fridge 2 hours before use.

Place the dough balls on a floured surface and roll them as thinly as possible with a rolling pin.

We recommend cooking the pizza on a baking steel at 275 degrees Celsius (527 degrees Fahrenheit) with convection for 4 minutes.