Put the flour, yeast and 1 tsp salt into a
large bowl. Stir in 500ml of slightly warm
water and the oil. You should end up with
a wettish dough that is rough and lumpy.
Scrape down the sides of the bowl, cover
with a tea towel and if your kitchen is cool
keep it out, but if it’s warm put it in the
bottom of the fridge. Leave dough to rise
for at least 6 hrs or until doubled in size.
When ready to cook, bring the dough
to room temperature. Heat the oven to
220C/200C fan/gas 7. Dust 2-4 baking
sheets with semolina. Dust the work
surface with flour, then divide the dough
into 2 or 4 pieces. Knead each piece on
the floured surface, incorporating enough
flour to stop the dough being sticky.
Roll each piece into a pizza shape and
lift onto baking sheets. Leave to rise for
10 mins while you sort toppings (see ideas,
below). Top the bases with your chosen
ingredients, drizzle with olive oil, sprinkle
with salt and bake following the timings
for each topping (18 mins for a large pizza
or 12 mins for an individual) or until the
crust is crisp and the topping is bubbling.