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Mix flour, yeast and salt. Make well, pour in water, mix. Cover, rise in warm place 2 hrs until double.
Grease with butter, press in paper with overhang (scrunch first). Drizzle base with EVOO, scrape batter in (do not deflate beforehand). Coax into corners as best you can. Cover with cutting board, rise 45 min by 50%.
Drizzle oil on surface then spread with oiled fingers. LIGHTLY dimple – don't poke more than 1cm/0.4" in. Sprinkle with salt flakes, bake 25 min at 220°C/425°F (200°C fan), rotating at the 15 min mark. Cool on rack 10 min then attack!