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Combine the water, oil and salt and stir to dissolve the salt
Stir in the flour bit by bit until you have a soft dough
Knead the dough for ten minutes. It should be smooth and elastic when ready. Place in a greased bowl and cover with clingfilm, then leave to rest for 2 hours
Once rested, preheat the oven to 250°C/gas mark 9. Divide the dough in half. Roll out one half to around 2mm thick.
Carefully transfer the rolled out dough to a greased baking tray
Carefully spread out the cheese evenly, then roll out the other half of the dough to an equal thickness and carefully lay on top. Pierce the top of the dough a few times with a knife to prevent it ballooning out during cooking
Pinch the edges to form a seal so the cheese doesn’t melt out. Brush with a little extra virgin olive oil and sprinkle with crunchy sea salt
Bake in a very hot oven for 10–15 minutes
Slice and serve straight away whilst the cheese is stringy and melted