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1
Cream the yeast in the water and wine.
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2
In a large bowl, mix the flour with the salt and make a well in the middle.
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3
Pour in the yeast liquid and mix to a dough, then add the olive oil and mix to incorporate.
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4
Knead for 10 minutes, bearing in mind the dough will be quite moist, so keep hands clean and use a scraper to assist in the handling, using as little dusting flour as possible.
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5
Leave the dough to rise in a bowl covered with oiled clingfilm in a warm place for 1-1.5 hours, or until doubled in size.
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6
Turn out the dough onto a lightly floured work surface, split it into two and mould them into balls.
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7
Pat the balls flat and extend them using your palms and fingers to discs around 10 inches in diameter, placing them on well-greased pizza pans.
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8
Cover with oiled clingfilm and leave them to prof in a warm place for 30 minutes.
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9
Remove the clingfilm and dimple the loaves with fingertips, then replace the clingfilm and let them recover for up to 2 hours.
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10
Preheat the oven to 230C/450F.
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11
Scatter sea salt crystals over the loaves and drizzle olive oil into the dimples.
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12
Bake for 20-25 minutes, spraying water into the oven with an atomizer 3 times in the first 5 minutes.
