800g strong white flour
16g fresh yeast
Semolina for dusting
We are going to use a delayed salt method.
Put the strong flour and yeast in a bowl with 560g of water the total water and mix to a shaggy dough and leave the flour to hydrate. Add 80g of water to the salt and mix quickly before adding to the dough. Use a dough scraper to cut the water and salt mix into the main dough. Keep going until the water is no longer visible. Cover and rest for 10 minutes.
Push your hand down the side of the dough to the bottom and pull up and stretch into the middle. Turn bowl a little bit and repeat. Keep turning and stretching until you get back to the start. Cover and rest for 10 mins
Repeat the stretching once more. Cover and rest for 1 hour bulk proof
Stretch dough once more and rest for 5 minutes. Prepare a flat baking tray with baking parchment and a light dusting of semolina. Scrape the dough out of the bowl and rest for 5 mins.
Wet your hands and dab the dough gently to spread it into the tray, wait a couple of minutes and repeat.
Drizzle olive oil and press into the dough. Top with your favourite topping.
The Final proof will be around 30 mins. Bake at 230°C for 25-30 minutes or until golden in colour.
Remove from the oven and allow to cool on a wire rack.
Wrap in baking parchment and a thick plastic bag and freeze for later. If you can!