Cooking Instructions
- 1
Put the flour in a large bowl with the salt and yeast on either side
- 2
Chuck a tablespoon of olive oil in
- 3
Add the water, mixing with your hand in a claw shape. The mixture will be quite wet
- 4
When the mixture comes together, cover and leave to autolyse for 30 mins
- 5
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
- 6
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
- 7
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
- 8
Leave to prove for 40-60 mins, covered, on a baking tray or pizza tray dusted with semolina
- 9
Meanwhile preheat the oven to 220C and place a metal tray at the bottom of the oven
- 10
When the dough is light and significantly bigger, pour a cup of boiling water into the tray in the oven
- 11
Make some shallow cuts in the surface of the dough and dust with flour and sprinkle on some salt crystals
- 12
Bake for around 35 mins. If browining too quickly, turn down to 200C after 25 mins and cook for a further 15-20
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