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Add the flour, water, yeast and salt to a large bowl and mix until everything is combined into a wet, shaggy dough. Cover and leave to rest for 20 minutes.
With wet hands, grab one side of the dough, stretch it upwards and fold it back over itself. Turn the bowl and repeat a few times. Cover and rest for another 20 minutes. Repeat this process 3 times, every 20 minutes. The dough should become noticeably smoother, stronger and stretchier each time.
Cover and leave somewhere warm for around 1 hour, or until the dough has roughly doubled in size and looks light and bubbly.
Generously oil a baking tin and tip in the dough. Fold one third into the centre, then fold the other third over the top, like a letter. Flip it over so the seam is underneath. Cover and leave to prove for around 1 hour, until puffed up and bubbly.
Heat your oven to 220°C. Drizzle the dough generously with olive oil, then gently stretch it out towards the edges of the tin.
Using oiled fingers, press deep dimples all over the dough, stretching it into the corners as you go. Add your toppings, another drizzle of olive oil and a generous sprinkle of Maldon salt.
Bake for 20-25 minutes, until deeply golden on top and crispy around the edges.
Leave to cool for a few minutes before removing from the tin and serve while it’s still warm.