Mix ingredients together adding water last and keeping salt away from starter until water added

Bring together into a dough and knead well for 10-15 mins until smooth

Leave dough, covered at room temperature for 4-6 hours.

Shape - using as little flour as possible- use oil if needed and a scraper

Leave to prove, covered, in a proving basket for another 3-4 hours

Sprinkle base with flour and turn out onto a baking surface - eg stone or pizza tray - heavily dusted with flour or semolina

Bake at 210C for 25 mins and 200 for a further 15