Place two-thirds (246 grams) of the water in a large bowl. In a saucepan or microwave, bring the other third (122 grams) of water to a boil, then add it to the cold water in the bowl. This creates the correct temperature (35 to 38 °C or 95 to 100 °F) for activating fresh yeast. If using dry yeast, aim for 40 to 46 °C (105 to 115 °F). Whisk the salt and yeast into the warm water.

If using a mixer: Fit the mixer with the dough hook and place the flour in the bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough mixing at the same speed for 5 to 10 minutes or until the dough is firm and stretchy. Cover the mixing bowl with cling film.

If mixing by hand: Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the dough comes together in a ball. Turn it onto a lightly-floured surface and knead with both hands for about 10 minutes, until it is firm and stretchy. Return the dough to the bowl. Cover with cling film.

Place the covered pizza dough in the fridge to cold-proof for 24 to 72 hours. When the dough has roughly doubled in size, remove the dough from the fridge.

Divide the cold-proofed dough into 3 or 4 equal pieces, depending on what size you want your pizzas to be, either 12 inches (30 centimetres) or 16 inches (40 centimetres) wide. Shape each piece into a ball, and place each pizza dough ball in a separate bowl or tray. Cover with cling film and leave to rise for 5 hours on your kitchen counter so they can come up to room temperature and double in size.

Once the second proof is complete, preheat your oven to 400 and 450 °C (750 and 850 °F). Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

Place your first dough ball on a lightly-floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the centre, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a 12-inch (30-centimetre) circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this – you don’t want it to tear.

Once the dough is fully stretched, lightly flour your pizza peel and lay the base on it. If you see any small holes in the dough, gently pinch them back together.

Once you’re happy with the base, add your toppings and bake in the oven according to the recommended temperature given in your recipe of choice. If you’re unsure where to start, we have tons of recipes for all tastes!