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1
Put the flour in a large bowl with the salt and yeast on either side
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2
Chuck a tablespoon of olive oil in
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3
Add the water, mixing with your hand in a claw shape.
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4
The mixture will be quite wet
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5
When the mixture comes together, cover and leave to autolyse for 30 mins
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6
After 30 mins the mixture should be slightly easier to handle.
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7
Stretch and fold a few times to give it a hand and leave to autolyse for a further 30 mins
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8
Take the dough out of the bowl, slap it down on the work surface and slap and fold several more times, using a dough scraper to keep everything together
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9
Oil your hands and the work surface and shape into the desired shape.
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10
This is easiest by stretching the dough to a rectangle and folding over the edges before inverting and stretching the surface until the seams meet at the bottom
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11
Leave to prove for 40-60 mins, covered, on a baking tray or pizza tray dusted with semolina
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12
Meanwhile preheat the oven to 220C and place a metal tray at the bottom of the oven
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13
When the dough is light and significantly bigger, pour a cup of boiling water into the tray in the oven
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14
Make some shallow cuts in the surface of the dough and dust with flour and sprinkle on some salt crystals
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15
Bake for around 35 mins.
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16
If browining too quickly, turn down to 200C after 25 mins and cook for a further 15-20
