• Add the warm water to the flour. Using a blunt table knife cut through and stir the mixture until all the flour is wet. Cover and set aside for 30 minutes.
• Sprinkle the yeast and salt across the mixture's surface, then knead to mix them in and develop the dough. You can use an electric mixer, or alternatively, knead by hand. Both methods achieve the same outcome.
  

  Electric mixer - This is the easiest way to knead a high hydration dough. Use a dough hook and knead until the dough is smooth and pulls away from the sides of the bowl.
  

  By hand - You can absolutely knead a high hydration dough by hand, but it's sticky stuff to work with. Keep it in the bowl while you work it. Rather than push deep in to the dough it's better stretch it and fold it with your fingers. Don't expect it to stop being sticky - that will only reduce - instead stretch and fold until you create a smooth elastic dough that pulls away from the bowl.
  
• Cover the dough and set aside in a warm place to rise until doubled in size. How long this takes depends on room temperature and yeast quality, but about 1-2 hours is likely.
  

Note - if multiplying the recipe, the dough must be divided at this point and each pizza-sized portion treated individually from now on

• Place the dough on a lightly floured surface and roughly shape in to a ball. Pinch a section from the edge of the ball, pull it out, then fold in to the centre and push in firmly to adhere it. Rotate 45 degrees and repeat. Continue this process until the ball become tight and it is difficult to pinch and pull any more.
  
• Place the ball pinched side down in a lightly oiled bowl, cover and refrigerate for 12-48 hours. Longer time develops more flavour and a more open texture.
  
• About 45 minutes before baking, remove the dough ball from the fridge to warm up, and place a pizza stone in the centre of the oven and preheat (240 °C, Fan 220°C, 475°F, Gas 9).
  
• When the oven and pizza stone is heated, hand stretch the dough on a lightly floured surface to form a 30 cm (12 inch) disc. Remove the pizza stone, quickly place the dough on it, add toppings, then return to the oven and bake for 10-12 minutes until the crust is golden and crisp.