How to make homemade pizza dough

Combine yeast and 300ml water in a jug and mix to combine. Place yeast mixture, flour, salt and oil in a large bowl and mix well to combine. The dough will look wet and ‘shaggy’ at this stage (add extra 50ml of water if needed). Cover with cling film and refrigerate for 12–16 hours (or overnight).

The next day, remove dough from refrigerator. Dust a work surface with flour. Turn the dough out and divide into 2 portions.

Dust one portion with more flour and press into a flat round using your hands. Working from top to bottom, fold the dough over itself. Then continue to fold left and right to form a smaller ball. At this stage the dough shouldn’t be sticky, if it is, dust with a little more flour. Shape into a small ball seam side down and set aside, covered with a damp tea towel, for 30 minutes. Repeat with remaining dough.

Using your hands, press and stretch out one ball at a time on a lightly floured surface to about 25cm round.

Sprinkle 2 large sheets of baking paper with 1 tablespoon each polenta. Lift the first batch of dough onto the paper and using your hands, stretch and press the pizza dough with your fingertips until it is about 30cm diameter, indenting a thicker crust with your fingers at the edges. Repeat with remaining dough.