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3 kg bakers flour
1 tbsp dried yeast
1 tbsp salt
1 tbsp sugar
1 tbs baking powder
1.25L – 1.5L water
50 ml extra virgin olive oil.

Combine flour with salt, sugar and water. Mix until well-formed dough is attained. In a separate bowl add a small amount of tepid water to yeast and stir until dissolved. Add the yeast, baking powder and olive oil to the dough and knead until combined. Refrigerate for at least 24 hours before using. Makes 15 – 20 pizzas.