Method:

• Dissolve your sugar into the water, and add your yeast, allow to bloom for 10 mins. (If you're using instant yeast, this can be added directly to the flour, along with the water and sugar without needing any activation)
• Mix the flour and salt
• Add in activated yeast mix and mix to combine. If you're mixing by hand then add in 1tbsp of oil now as it will be difficult to incorporate later. If using a stand mixer, add the oil later (see images in blogpost for steps) as this allows for more gluten development to occur
• Knead for 8-10 minutes by hand or until smooth. If using a stand mixer, mix on low until the flour and liquid has incorporated, then turn it to medium high until a smooth doughball. Add the 1tbsp oil at this stage and mix on medium speed until incorporated
• Form a dough ball and place this in a large bowl that's been greased with the remaining tbsp of oil
• Cover with clingfilm or a lid and place in the fridge for 72 hrs (or at least for a minimum of 24hrs)
• After the cold rise, take your dough out and portion into 4
• Form into smooth doughballs
• Place on a lightly floured tray/lightly floured containers and leave at room temp for 2 hrs. Keep space between each one if in a tray as they will rise. Cover with lightly damp towel/cling film
• At least 45mins before the next steps, preheat your oven to 240'C fan/260'C conventional
• Start to shape your pizzas, work on one doughball at a time. Try to do this by hand rather than a rolling pin!
• Load it up with your sauce, cheese, and toppings.
• Bake the pizza until the crust has just started to develop brown spots, this can range from 3-6 minutes depending on whether a pizza stone, baking steel or preheated sheet have been used. Then turn the oven on to the grill setting and grill for a further ~2 mins or until the crust has browned and the cheese has melted.