Pinsa romana bases (Roman-style pizza)

Method

1. Sift the flours into a bowl, then stir in the salt and yeast. Make a well in the centre and work in 300ml water, then 1 tbsp oil, until you have a soft, slightly sticky dough. Don’t knead. Cover and rest for 30 minutes. Mix the dough again, turning it with your hands or a wooden spoon, then rest for 30 minutes again. Repeat this turning and resting twice more, then cover and chill overnight.
2. The next day, remove the dough from the fridge and tip gently onto a lightly floured surface. Divide into 4 equal pieces and shape into balls. Put 2 on each of the prepped sheets. Dust with a little rice flour, cover with a tea towel and rest for 1 hour.
3. Heat the oven to 230°C/210C° fan/gas 8. Put a risen ball on a lightly floured surface and gently press with your hands into an oval. Drizzle with oil, then press and shape until the oval is about 15cm x 25cm and 5mm thick. Return to the sheet, then repeat. Drizzle the pinsas with a little more oil and bake for 8 minutes until risen and starting to brown around the edges. Remove from the oven (see Make Ahead tip), add your topping/s and bake as per the recipe instructions.