The Night before
200g Flour
50g Light Rye
5g Salt
1g Fresh yeast - (good pinch dry)
130g warm water

1. Mix the ingredientsabove to a silky dough
2. Put in a large bowl, cover with clingfilm
3. Allow to prove for 12 to 16 hours

Next Day
600g flour
30g salt
30g dried yeast
20g Olive oil
350g warm water (28ºC ideally)

1. Mix all together and add the sponge from previous night
2. Continue mixing for about 5 minutes to form a smooth dough with no sign of the sponge
3. Cover with clingfilm or a plastic bag and leave for 1½ hours.
4. Separate off what you need to eat - about 350g, and shape the remainder into pizza shapes and keep in fridge (will keep for 3 days)or freeze.
5. Roll out the required amount into a pizza base and leave to relax for 15mins
6. Top with your preferred toppings to within 1" of the edge and allow to prove for ½ hour in warm room.
7. Pre-heat the oven to 230ºC-250ºC and bake for 15 mins for a "thin and crispy" and 22 mins for a "deep pan" pizza