starter dough:

150g Allison strong white pizza flour (12% protein content)
85g water (bottled water)
1/2 table spoon of  *sea salt
1/2 sachet instant yeast

mixing:

mix flour and water together for 2-3 mins
leave  mixture to rest for 1hour
add yeast and sea salt
knead the mixture 8-10 minutes

knead like a pro

leave dough to rise 1-12 hours (refrigerate if left to rise long)

main dough:

300g flour
195g water
1 table spoon *sea salt
1 sachet instant yeast

repeat mixing step adding the starter dough to the mixture
leave to rise for 12hours (refrigerate)
2-3 hours before cooking remove dough from fridge, divide dough mixture into 4 equal parts and leave to rise for 1-2 hours before cooking.

form the pizza base:
http://www.dailymotion.com/video/xd9z_pizza-a-parigi-da-albertoforza-napo_family

topping:

Canned tomatoes (cooked on hob to reduce liquid)
Mozzarella chopped into 1cm cubes
Origano
pepper
olive oil
(in that order)

place on the bottom of a preheated oven at max temperature, cook for 5-7 mins.

Or you can just go to Franco Manca in brixton. Thank you to Roberta and Thomas.