Mix together the flour, salt, yeast and water until combined. Oil and leave for 12-24 hours to double in size
Turn out onto a floured surface. Divide into 4 and turn each ball in on itself a few times with your hands to form a firm outer skin. place them all in an oiled tupperware, and get into the fridge for at least 2 days, but no more than 4.
When you're ready to make pizza turn your oven as high as it will go, place in a baking sheet, and get your dough out the fridge. Leave for an hour
Take one pizza base, cover completely in flour, then dust off and press firmly with your fingers from the centre outwards. Do not press a thin ring around the edge as this will become the crusts
Gently stretch the dough until large enough to top. Don't place too much of the tomato or mozzarella onto the pizza, as you will not be able to transfer it to the oven
Flour a separate baking sheet, and slide the pizza onto it. stretch out slightly, then slide it onto the baking sheet. Cook for 5-10 minutes till the base is cooked, and the top is golden then serve immediately