For the Basic Dough 250g/9oz strong white bread flour, plus extra for dusting 1 tsp salt ½ tsp fast-action dried yeast 125–145ml/4½–5fl oz warm water 2 tbsp extra virgin olive oil, plus extra for oiling and drizzling
Combine the oil and water in a jug.
In a large bowl mix the flour, salt and yeast, make a well in the middle then pour the liquid into it and mix to make a soft dough (it shouldn’t be sticky).
On a lightly floured work surface knead it for 10 minutes (or for five minutes in an electric mixer fitted with a dough hook). Bring it together, and shape it into to a smooth flattened ball shape and put onto lightly floured baking tray.
Oil some cling film and cover the dough loosely making everything airtight. Leave somewhere warm (not hot) for 30–40 minutes – try in front of the oven or next to the radiator.
Get rid of the clingfilm and roll out the dough to a 30cm/12in circle. Knock some air out and prick holes all over the dough with a fork.