48-72hr pizza bases

Ingredients List

  • 500 g strong white bread flour
  • 5 g active dry yeast
  • 2 tsp fine sea-salt
  • 320 ml tepid water


  1. Sift the flour into a bowl, add the yeast, salt and water
  2. Knead until combined - this should take around 5 minutes
  3. Leave the dough to rest for 10 minutes in a covered bowl
  4. Knead the dough for another 5 minutes, until smooth - add flour if needed
  5. Cover the dough in a bowl and leave in the fridge for at least 48 hours
  6. Remove 3 to 4 hours before cooking. Divide the dough into pieces and leave covered to rest for approximately 3-4 hours
  7. Brush the pan with oil before you put the base on it, also brush the edges of the pizza before it goes in the oven
  8. Prepare and bake for 6-8 min as hot as your oven goes

Notes & thoughts

This makes 4 10inch pizza bases