As this recipe is for a wetter dough, (which can be harder to handle) I use my stand mixer.  You can still use this recipe by hand if you wish, and still knead for ten minutes.  Try to use olive oil for your surfaces, instead of flour when you knead though, as this dough suits a wetter dough. 

In your bowl add in the flour, salt to one side and yeast to the other as salt kills yeast.  Then add 20ml of olive oil. Start your machine and gradually add your water.  Let the dough come together and continue kneading with the dough hook (or your hands) for ten minutes.

Place a little olive oil around the inside of a bowl.  Place the dough inside and cover with cling film and a tea towel.  Place somewhere warm but not too hot.  Room temp of 21 degrees centigrade and out of draughts is perfect.  This may take 1hr to double in size or even 2 hours.  Don’t try to rush it!

After it has doubled in size, you need to remove from bowl and place it in either a tin, or you can freeform an oval shape on a baking tray with oiled baking parchment.  You don’t want to totally knock the air out like you would for bread, but more like shape it.  If using a tray like I do, just make sure you line it with baking parchment and lightly oil it too.  Place the dough on top, then place in a large airy bag so that it can prove for a second time.  This second prove takes around an hour too.  I sprinkle with a little semolina at this point, as it gives the top a slight crunch.  It is not necessary though if you have not got semolina.

Preheat your oven to 200 degrees centigrade fan.

You will tell when it is ready, as it rises again and is puffy to the touch.

Then take your finger or a wooden spoon handle and input dimples into the top of the dough.  Then drizzle with olive oil, then your toppings, such as salt and oregano.  If you have items like sun-dried tomatoes you just need to give them a slight push into the dough.

Cook in your preheated oven for 15 minutes.  It should sound slightly hollow like bread underneath when cooked.  You can drizzle a little more olive oil over the top, then move to a wire rack to cool slightly.  If you don’t use a wire rack, the heat and steam could make it less crisp.