Ingredients
540ml water
28g fresh yeast
900g flour (Italian bread or pizza flour with a milling grade of 00)
18g salt
120ml extra virgin olive oil, plus 20ml for brushing
Method
Warm half water to body temperature and dissolve yeast using a fork. Place in a mixer bowl and add flour and salt. Mix on low using dough hook and graddually add remaining water, then oil.
Once dough has come together a little increase speed a little and keep mixing for 5 minutes.
Turn out dough on oiled bench and knead for another 5 minutes.
Return dough to bowl and cover and let prove until double in size.
Line two baking trays or roll trays (32 x 44 x 2.5 cm) with baking paper. Divide dough in two and stretch to fit each tray. Let prove for another 45-60 minutes.
Dimple sufaces with fingertips, brush with oil and sprinkle with flaky salt. Bake at 210C for 15-20 minutes until golden.