1. In a large sealed storage container whisk together 500g flour, 1g active dry yeast and 16g salt.
2. Add 350ml of lukewarm water (38°C) and mix with your hand until fully combined and all flour has been hydrated.
3. Let the dough rise for 18 hours at room temperature (22°C) or until the dough has doubled in size. May take longer in cold and faster in heat.
4. Prepare four individual containers with a light dusting of flour.
5. Flour a work surface and turn the dough out. Divide the dough into 4 equal pieces (215g). For each individual dough, piece shape it into a ball by pulling each corner (4) into the middle. Place the dough ball seam side down. Cup the dough with your hand and move it in a circular motion to tighten the dough and create a smooth surface. Your hand should be touching the work surface at all times. Video Example
6. Place the individually shaped dough into floured containers and refrigerate for 24hrs or up to 4 days.
7. Preheat the oven for at least 45minutes with a BBQ hot plate or pizza stone to 250°C or as hot as your oven can go.
8. Stretch the dough out into a large circle leaving a little thicker border, and top with toppings.
9. Cook in the oven for 5-10 minutes or until it looks cooked. Let oven re-heat for 10minutes between pizzas for best results.

‍