The Casale's Pizza

Method

1. 1

   Dissolve the yeast in the water, pour into a bowl with the flour and knead until absorbed.

2. 2

   Add the salt and keep kneading for 10 minutes, until the dough is smooth and elastic.

3. 3

   Leave to rise, covered, for 2 hours at room temperature, then in the fridge for at least 18–24 hours.

4. 4

   Bring the dough back to room temperature, divide into balls and stretch by hand into pizza discs.

5. 5

   Top with crushed tomato and a pinch of salt, then bake in the hottest oven you can manage for 8–10 minutes.

6. 6

   Halfway through add the mozzarella; finish with fresh basil and a drizzle of oil once out of the oven.