Place the flour, yeast and water into a stand mixer

Using the dough hook attachment, mix for 3 minutes on a slow speed

Increase the speed to medium and beat for 6 minutes

Add the salt and beat for a further 2 minutes

Place the dough into a lightly oiled bowl and cover with a damp cloth

Leave to prove for 3 hours - fold over once at 45 minutes, again after an hour and a half and once more after 2 hours and 10 minutes

Preheat the oven to 220° Celsius and if you have a baking stone, place it in the oven

Lightly dust your work surface with flour and turn out the dough

Divide into 2 equal portions and cover with a damp cloth and leave for 15 minutes

Without knocking back the dough, stretch each piece to fit onto a rectangular baking sheet

Place the dough onto your baking sheet making sure it fits into the corners

Lightly drizzle with olive oil and use your fingertips to create dimples in the dough

Leave to prove for 10 minutes

Bake for 15 minutes making sure that the dough has cooked properly on the bottom before removing from the oven

Leave to cool for 10 minutes and serve warm