• Measure the flour into a big bowl and make a well in it. Add the yeast and pour in the water. Let it sit for 15 minutes.
• Add all the other dough ingredients, mix well and turn out on the counter to knead. Knead well for 10 minutes and return to the bowl. You can also knead in a machine.
• Cover the bowl with the dough in it with a tea towel or a shower hat and leave to rest for 1-2 hours or until it has doubled in size.

Shaping the bread

• When the dough has risen, turn it out onto a lightly floured surface and gently stretch it into a disc about 2.5 cm thick. Spread the tomato sauce over it, top it with the cheese and basil and scatter the other fillings you might want.
• Thinking of your dough like a clock, pick up the bit at noon and pull it away from you and then fold it back over the top. Then do 2, 4, 6, 8, and 10 o'clock - stretching and folding. It may help you to slide your scraper under the edges.
• Flip the dough over and, using both hands, tighten the dough up into a ball. Flour the top of the dough and place it floury side down in a well floured rising basket.
• Cover with a tea towel or a shower hat and let it rest for 45 minutes to an hour - or until it has doubled in size.
• Pre heat the oven to 200 degrees and line a baking try with semolina or with non stick baking parchment.
• Gently invert the basket to turn the dough out of the basket and on to the baking tray.
• Brush the top with olive oil and pop it in the oven and bake it for 45 minutes.
• Remove and let cool it completely on a wire rack. Just wait until you cut into it....yum!