Mix the flour, water, discard starter, and salt together in a bowl into a shaggy and sticky dough. Leave it to sit for 20 minutes then perform one set of stretches and folds. This is when you pull a side of the dough up over itself. Use wet hands to do this, so the dough doesn't stick to you. Repeat this on all sides.

Cover the bowl and leave it to sit at room temperature overnight. *

In the morning, perform another set of stretches and folds and then place the dough in the fridge in an airtight container for a minimum of 4 hours or up to 24 hours.

After the cold-proof, take the dough from the fridge and cut it into 2 even-sized pieces. Shape each piece into a tight ball and leave them to rest on a floured surface for 30 minutes, covered with a tea towel.

Take one dough ball and place it on a piece of floured parchment paper. The dough will be quite sticky underneath so use the flour you need to ensure it can easily come off the parchment.

Pizza is best when cooked really hot and really fast. If using a home oven, turn it up to as hot as it can go (usually that's about 250-260°C/482-500°F) and bake for 8-10 minutes. The pizza can also be made in a cast-iron skillet. Cast-iron traps really well. Dress a skillet with olive oil, then press the dough into the skillet. Bake in a hot pre-heated oven until puffed and browned.