Dough

1. Mix all the ingredients into a shaggy mass in a large bowl, starting by adding the water first. You can do this by hand or use a wooden spoon.
2. Cover the bowl with cling film, a plastic carrier bag, or a damp cloth (if the cloth isn't damp the dough may dry out).
3. Leave the dough to rest for around 1 hour (the technical term for this process is the Autolyse).
4. Turn the dough out onto the counter and knead for around 5 minutes. There is no correct technique here, just use the heel of your hands and don’t be afraid to put your body weight into it. Try to stretch the dough as much as possible as you knead.
5. Place the dough back into the bowl and cover.
6. Leave the dough to prove (in one big lump, don't worry about the shape) for around 20 hours.
7. About 4 hours before you intend to cook the pizza (after about a 20 hour prove), divide the dough into 4 equal parts (250g each) using some kitchen scales and a knife (or dough scraper)
8. Place each dough ball into a small bowl and cover. Alternatively, use a large tupperware container with a lid, or two smaller ones.
9. Leave the dough balls to prove again for about 4 hours.

Sauce

1. Blend a tin of quality plum tomatoes into a smooth sauce.
2. 2. Cook the sauce until it reaches the desired thickness (still runny but quite thick).
3. 3. Add a tablespoon or 2 of tomato puree for a richer, sweeter sauce (optional).
4. Season with salt and pepper to taste