Ready Time: 7 hrs 30 mins

Preparation Time: 7 hrs 30 mins

Cooking Time:  -  

Serves: 4 x 240 g balls



  1. Add flour, yeast and salt to the bowl of a bench mixer. Stir to combine. Add the water and knead on low speed until the dough is smooth and elastic, 5-6 minutes. Cover with plastic wrap and proof until doubled in size, 45-60 minutes.
  2. Divide dough into 4 x 240 g pieces. Using lightly floured hands, shape each piece into a smooth ball.
  3. Lightly dust two baking trays with semolina mix and place the dough balls on the trays, leaving 10 cm between the balls. Lightly oil the top of each ball then thoroughly wrap each tray with plastic wrap. Refrigerate for at least 6 hours or up to 4 days.
  4. Let dough stand, still wrapped, at room temperature for 1 hour before use. Sprinkle a generous amount of semolina mix on a clean work surface. Use a bench scraper to lift out one dough ball. Keep the remaining dough covered until ready to use.
  5. Working with one dough disc at a time, coat dough in the semolina mix.
  6. On a lightly floured work surface, gently press out dough from the center into a 15 cm circle, leaving a 2 cm border around the edge. Gently stretch dough into a 25-30 cm circle.