Put the flour in a large bowl with the salt and yeast on either side

Chuck a tablespoon of olive oil in

Add the water, mixing with your hand in a claw shape. The mixture will be quite wet

When the mixture comes together, cover and leave to autolyse for 30 mins

After 30 mins the mixture should be slightly easier to handle. Stretch and fold a few times to give it a hand and leave to autolyse for a further 30 mins

Take the dough out of the bowl, slap it down on the work surface and slap and fold several more times, using a dough scraper to keep everything together

Oil your hands and the work surface and shape into the desired shape. This is easiest by stretching the dough to a rectangle and folding over the edges before inverting and stretching the surface until the seams meet at the bottom

Leave to prove for 40-60 mins, covered, on a baking tray or pizza tray dusted with semolina

Meanwhile preheat the oven to 220C and place a metal tray at the bottom of the oven

When the dough is light and significantly bigger, pour a cup of boiling water into the tray in the oven

Make some shallow cuts in the surface of the dough and dust with flour and sprinkle on some salt crystals