Mix water and salt until dissolved. Add about 50 g of the flour and mix well, try to remove lumps.

Then add the yeast and slowly add about half of remaining flour. Mix well. Now add oil and sugar.

Now it should be more dense, so you'll need your hands. Slowly add the rest of the flour, kneading continuously. Form into a ball. Grease another bowl with olive oil and put it in. Cover tightly with cling film. Leave to prove for about 14-16 hours overnight at room temperature

Now divide the dough into 4. Place in greased aluminum trays, cover with cling film again and leave for another 3 hours. Meanwhile prepare the tomatoes

And prepare the mozzarella. With buffalo mozzarella it's important to chop it and drain off the milk. Follow the instructions for the pizza stone. Mine says to pre heat for one hour at maximum temperature. Now add a sprinkle of semolina flour on the wooden tray that should come with the stone. Take one dough ball, and shape into a circle, making sure you have a nice edge

Add to the wooden tray, add tomato sauce, drizzle with olive oil and sprinkle with salt. Place in the oven on the pizza stone and cook for about 5 mins. Now add a quarter of the mozzarella and some basil. Pop back in and turn on the grill. Cook for another 3-4 mins until it looks yummy. Share, enjoy and make the other 3