600g strong plain flour
13g fresh yeast or 7g dried yeast
400ml warm water
20ml olive oil
knead for 10 minutes
rest 10 minutes
place dough in oiled container covered with plastic and prove for 1.5 hours.
Every 30 minutes turn out the dough, press into a rectangle, fold one third over onto itself and then the other third over that. Turn 90 degrees and repeat. Place back into container.
Preheat oven to 180 degrees C.
Halve the dough. Press out on well floured baking trays and prove covered for 15 minutes.
Add toppings and sink fingertips into the dough to create the dimpled effect and catch some of the topping.
Prove for further 15 minutes.
Slide into oven and bake for 25-30 minutes.
I used basil pesto and sundried tomato, pine nut and brown sugar toppings.