I have tried this method twice. The first time I roughly followed the instructions given on this page. The crusts turned out quite well but I found it a bit difficult. The second time I made the dough as per recipe and left it overnight for around 16 hours. The "dough" was extremely sticky at this stage. I dumped a lot of sifted flour into my bread maker and turned on the dough cycle. I kept adding sifted flour as the mixer was working until the dough lost its stickiness. I then divided the dough up into 4 equal parts and let the dough rise for another 2 hours in plastic bags. I placed the flattened dough between two floured pieces of parchment and used a rolling pin to make the crusts, It worked really well and I found it much easier than the first method.

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