Mix flour, water, yeast, and salt (don't let yeast touch salt at first).
Rest 20 mins. Stretch + fold every 20 mins (x3) until dough is smooth + stretchy.
Drizzle with oil, cover, and let it double in size(~1 hr).
Oil a tray, tip dough in, prove 1 more hr.
Dimple with your fingers, drizzle more oil, sprinkle Maldon salt + toppings.
Bake 220°C (or as hot as your oven goes) ~20–22 mins until golden.
Enjoy!
