For the dough, put the flour, yeast and
2 tsp salt into a large bowl and mix. Make
a well. Mix the oil and water in a jug, then
tip into the bowl. Use a wooden spoon
to work the liquid into the flour – it will
seem pretty wet. Set the bowl aside for
15 mins. Leaving the dough like this will
save you from lengthy kneading later.
Turn the dough onto a well-floured
surface, flour your hands, then knead
it very gently for about 2 mins until it is
fairly even, soft and bouncy. Return the
dough to the bowl, cover with oiled cling
film, then let it rise in a warm place (or in
the fridge overnight) until doubled in size.
When ready to cook, heat oven to
240C/220C fan/gas 9 or as hot as it will
go, then put a baking sheet in on a high
shelf. Dust another sheet with flour. Split
the dough into 8, then roll 3 balls thinly
into rough circles. Lift onto the floured
sheet. Smear over a thin layer of the sauce,
scatter over a few slices of tomato,
season, then add sliced goat’s or grated
Parmesan cheese if you want to. Slide
the sheet on top of the heated sheet.
Bake for 12 mins or until golden and
crisp and the tomatoes are starting to
caramelise around the edges. Top with
any fresh toppings, then drizzle with
more olive oil to serve.