to a mixing bowl add warm water
add yeast, sugar and salt. Stir and let rest for 5 minutes
once the yeast is activated and frothy, add in some olive oil
gradually add in the flour and cold water and stir
once all combined, kneed and cover with olive oil, refrigerate for minimum 24 hours for best results
take 2 separate bowls and grease them fully
flour surface and kneed for a few minutes
cut to 2 separate pieces and roll into balls
flour the surface with either semolina or cornmeal
after 10 minutes of resting, roll into circles and slowly massage from the centre to the outer edges, make sure to leave an inch away from the edge
add tomato sauce and toppings, bake on maximum heat and top shelf for 5 -10 minutes though keep checking so it doesn't burn
slice and enjoy
