Set the yeast in the warm water for 5 minutes, or until it starts to ‘bloom’.

Add the remaining ingredients until they are just combined.

Place a wet cloth over the bowl and let sit for 20 minutes. This step, known as autolyse, allows the starches to hydrate and better develop the dough as you proceed.

Knead the dough for at least ten minutes, or until the dough is stretchy and does not rip when your finger pushes down on it.

Put the dough in a warm area and let sit until it doubles in size.

Punch it down, knead for three minutes, and let it rise until again doubled.

Punch down again and remove a nice chunk to store for the next batch.

For 41 cm (16 inch) pies, separate into 560 gram (18 oz.) pieces. If you make multiple batches, these can be frozen very successfully if wrapped or sealed well. Just make sure that you give your starter ample time to thaw before you add it to the next batch.