Mix & Rest (20 mins): In a large mixing bowl, whisk the dried yeast into the lukewarm water. Add all the flour and stir with a wooden spoon or your hands until a shaggy dough forms and no dry flour remains. Cover the bowl with a damp cloth and let it rest for 20 minutes. This gives the flour time to absorb the water, making it much easier to knead later.

Knead in Salt & Oil (10 mins): Sprinkle the salt and pour the olive oil over the rested dough. Tip it onto a clean worktop. Knead the dough vigorously for about 7–10 minutes. Because it has a higher water content, it might feel a bit sticky at first—try to avoid adding extra flour. Keep kneading until the dough transforms into a smooth, elastic ball that springs back when poked.

First Bulk Rise (1.5 hours): Place the dough ball into a lightly oiled bowl. Cover tightly with cling film or a damp tea towel. Leave it in a warm, draught-free room for 1 hour and 30 minutes, or until it has roughly doubled in size.

Balling and proofing (2 hours): Tip your risen dough onto a clean surface. Divide it into 3 equal portions (around 250g each). Shape each piece into a tight, smooth ball by pulling the edges underneath. Place the balls on a tray lined with baking paper, dust them lightly with flour, cover them with plastic wrap, and let them rest for 2 hours.

Preheating The Steel: Once your dough has risen for 1 hour, it’s time to turn your kitchen oven to its absolute maximum temperature (250°C–275°C / Gas Mark 9). Place your pizza steel on the top shelf (or second from the top). It must preheat for at least 1 full hour to absorb enough thermal energy.

Stretch & Bake: Generously dust your work surface with semolina flour (or regular flour). Take a dough ball and use your fingers to press from the centre outward to push the air into the rim—this creates that beautiful, airy crust. Transfer the stretched dough to a floured pizza peel or place it on a pre-cut piece of baking paper that fits the shape of your pizza, add your sauce and toppings, and slide it directly onto the scorching hot pizza steel. Bake for 4 to 6 minutes until the edges are beautifully charred and puffed. If you use baking paper, you can remove the baking paper one minute into the bake.