A revision to the recipe above making it so easy. No oil in the dough, for me just gives the dough a better texture.
Using same ingredients. After final mix of dough, separate into 3 balls place each in plastic sandwich bag and refrigerate for a minimum 24 hours up to 72hours.
Shape and prebake straight from the fridge 2-3 mins each side ( to your taste also your oven will determine how long) Shape straight on a piece of parchment sprinkled with rice and semolina flour, helps to push/slide dough into round shape. Dont forget to flour fingers also.
Top with favourite ingredients, lift parchment/pizza and put in your oven, bake till cheese bubbling and golden brown approx 5 mins at highest temp.
The dough is a wee bit harder to shape because there is no oils so not as stretch, BUT because the dough is shaped straight from the fridge its easier to shape into a nice "rustic" round