About this recipe:I've been playing around with pizza dough recipes for a while now and have struggled to come up with a pizza base that is both crispy on the outside and chewy on the inside. This is the closest I have come, and friends who have tried my pizza are in agreement. When you cook this, take the dough out of the fridge 1 hour before you intend on making, and heat a pizza stone on the bottom shelf of the oven at maximum temperature for at least 45 minutes!
Sift the flour into a large bowl and add then add the salt and yeast. Make a well in the centre and add the cold water and oil in the middle and mix together with a cold metal spoon.
Turn the dough out onto a lightly floured work surface and knead really, really well for at least 10 minutes. The dough should be sticky and difficult to work with, sticking to the work surface. Flour the surface occasionally until a really smooth textured, stretchy and sticky dough is achieved. Place the dough in a lightly oiled bowl and roll it around until coated with oil. Cover the bowl with cling film, and place in the fridge for a minimum of 24 hours.
To make the pizza, take the dough out of the fridge and divide into 4 to 6 balls depending on the size and thickness of pizza you desire. Six balls will make a perfectly thin 9 to 10 inch pizza. Put any unwanted dough back in the fridge to keep for up to 2 days, or it can be frozen. Let the dough rest for 1 hour at room temperature before preparing to cook.
Preheat the oven to its maximum temperature and place a pizza stone on the bottom shelf for 45 minutes. This is important to achieve a crispy base while not burning the topping.
Flour a surface using semolina flour and roll the dough out to the desired size and thickness. Then flour a flat baking tray with semolina and top as desired. Remove the pizza stone from the oven and quickly and carefully slide the pizza onto the pizza stone.
Bake for 5 to 7 minutes until the base is golden brown and crispy. Remove from the oven and serve immediately.