Step 1: Make the Dough
Mix together the flour and salt in a large bowl. Allow the air to get into the flour as you mix it through your fingers. In a jug, measure out the water (warm water – 34C). Add the yeast to the warm water and whisk until dissolved.
Pour the water and yeast into the flour – if you are mixing by hand, make a well in the middle of the flour then pour in all the water and yeast. Mix with a fork until it has combined then remove from the bowl and knead on a lightly floured surface for about 10 minutes. If you are mixing with a machine, turn it on and mix the flour for 1 minute; then whilst the machine is running, add the liquid (all in one go) and mix to a smooth dough for about 4 minutes. If required, pour in more water to form a smooth, soft dough that doesn’t stick to the sides of the bowl.
Pour a little oil into a larger clean bowl and add your soft dough mixture. Cover with cling film and allow to double in size (prove), in a dry warm place. The dough is ready when you push your fingers into it lightly and it doesn’t spring back. When doubled, gently remove dough from the bowl and place onto a baking tray lined with baking paper.