Slow pizza dough

Based on this recipe by Paul Hollywood.

• Prep time: 12 hours
• Cook time: 30 minutes
• Yield: 2

Ingredients

• 250g 00 flour (or strong bread flour in a pinch)
• 160ml of water
• 20ml of olive oil
• 5g of fast-acting yeast
• 5g of salt

Steps

• Add all the ingredients in a bowl (keeping salt and yeast as separate as possible).
• Mix and knead for 5-10 minutes.
• Leave the dough to rise “from morning to evening”, or as long as possible. If you need it sooner, consider slightly more yeast!
• Split into ~150g balls.
• Prove these for a further 2 hours if possible.
• Spread them out with fingers into 6 to 7 inch circles until they are the same thickness all over. Toss/spin the dough on your knuckles to make the dough to be thinner in the middle and thicker on the edges.