Bloom yeast: Mix yeast with 2 tbsp warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.

Make dough: Mix together flour and salt in a large bowl or stand mixer bowl. Add the yeast mixture, olive oil and remaining ⅔ cups water. Mix together with a wooden spoon. Once the flour is mostly incorporated, switch to your hands and bring it together into a dough.

Knead: Sprinkle work surface with 1 tbsp flour, then knead for 8 to 10 minutes by hand OR 3 minutes on speed 6 of a stand mixer. Dough is kneaded enough when it's smooth and does not break when stretched.

Rise 1: Shape into a ball. Smear inside of used bowl with a bit of olive oil, place dough inside. Cover with cling wrap and rise in warm place for 1.5 hours, or until doubled in size.

Rise 2: Punch dough down to fully deflate, then divide into 2 equal pieces. Pull the sides down and tuck underneath so the top is smooth, underside is bunched up. Shape into ball and place on a lightly floured tray, smooth side up. Sprinkle surface with flour, then cover with damp tea towel. Rise 1 hour until doubled in size.

Preheat oven to 240°C/465°F (220°C fan). Place shelf on the top and middle.

Roll: Roll dough out on a lightly floured surface into an oval shape 40cm/16" long and 20cm/8" wide (widest point).

Prepare 2 trays: Sprinkle ¼ tsp semolina on each tray, 40cm/16" long and 15cm/6" wide.

Top Pide: Place a rolled out dough on the semolina. Sprinkle with cheese, then sprinkle chosen Topping evenly across the surface, leaving a 2cm / ⅘" border all around.

Fold dough: Brush the ends with water. Pinch ends together to seal then fold the sides of the pide in.

Bake: Bake 15 minutes, switching trays halfway, until the crust is golden.

Egg option: Bake pide for 10 minutes, then crack the egg on top and return to oven for 5 minutes. This applies to all Pide – egg can be added for any of them!

Top & Serve: Sprinkle with toppings of choice. Cut into 3cm / 1.3" slices and serve!