Basic pizza dough recipe

Method

1. Combine both flours and the salt in a large mixing bowl. Put the yeast in a small bowl and stir in 570ml cold water until dissolved. Stir the yeast/water into the flour mixture with the olive oil, then use your hands to work together until just combined. Add a splash more water if needed – the dough should feel a little sticky. Cover and chill for 15 minutes.
2. Tip the dough out onto a lightly floured surface, then knead briskly for 5 minutes or until the dough is smooth. Divide into 9 equal pieces, shaping into rounds. Transfer to 2 well floured baking trays, cover with lightly oiled cling film and chill overnight.
3. Take the dough out of the fridge 1 hour before cooking. Generously flour 9 sheets of non-stick baking paper and set aside. Lightly flour the work surface. Take one piece of dough and gently press to form a flat disc. Using your fingers, gently press the dough from the middle outwards to form a rim about 1cm from the edge (this will form the crust). Repeat 2 or 3 times so each time the dough becomes larger and thinner. At this stage you can pick the dough up, allow it to hang down to stretch it, and turn it several times until it forms a circle about 25-30cm wide.
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4. Put the base on a floured sheet of baking paper. Top immediately, or chill until ready to top and cook. Repeat.