11:30 am on 13 February 2012


  • old dough
  • 500g plain flour
  • 300g water
  • 5g yeast

Mix all together just until it forms a dough and no more. Place in an oiled container with a lid, and leave in the fridge for 24 hours.

The dough

  • 800g old dough starter
  • 700g plain white flour
  • 200g olive oil
  • 10g yeast
  • 400g water
  • 25g salt
  • 1 whole egg

Mix the starter in a bowl with the water, oil, egg and yeast until the starter has broken down. Add the flour and salt and knead by hand for 10 mins until dough becomes smooth.

Cover in a bowl and leave to proof for 1 – 2 hours. Dough need to rise at least by half.


Tip dough onto floured surface and divide into two pieces. This can either be two rustic shapes or try to roll them into the shape of a baking tray. Don't roll too thin. Try to keep it around 2cm thick, either rolled or just as a rustic shape. Place the two pieces on baking paper and brush with olive oil, allow to rest for 10 – 15 minutes. After it has rested dock the dough with your fingers pushing down firmly to the baking tray. Sprinkle with rock salt and allow to proof for at least 30 – 40 mins, until it has risen by half.

In the meantime, preheat the oven to 220°C. Also place at the bottom of the oven a deep proof dish. Get some ice ready. If you have a pizza stone place it in the oven.

Either slide the dough onto a pizza stone or bake on the tray. At the same time put a cup of ice cubes into your deep oven dish and quickly close the oven door. Reduce the oven temp to 190°C. This should take around 20 – 25 minutes, until firm to touch. Don't open the door for at least the first 15 minutes.

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