Whisk the yeast and water, add honey and whisk again.

Add flour and salt and mix it really well till the flour is absorbed, drizzle with 20-30 ml olive oil.

Cover rest 20 mins.

After 20 min wet your hand and do 4 stretch and folds turning the bowl after each one.

Flip the dough, fold in half.

Cover & rest 20’min.

After 20’min wet your hands and do either 4 coil folds turning the bowl after each fold or 4 stretch and folds (if your doing stretch and fold flip the dough and fold in half at the end)

I drizzled a little more olive oil and cover & rest 1 hour.

Preheat oven to 240C

Flour the work surface generously.

Turn the bowl out and let the dough fall.

Flour hands and really gently push it into a rectangle shape keeping as much air in as you can.

Flour the top of the dough well.

Using a cutter or knife slice into 8-10 pieces about 3-4cm wide.

Left then gently with 2 hands onto Place into your tray lined with olive oil (I spilt between 2 trays, 8 on each)

Cover and rest 15 mins.

I baked each tray separately.

Once ready drizzle with olive oil and press in your toppings giving them a little wiggle, you’ll see bubbles forming around them.

Bake for 12-14 min at 240C

I did the last 5 min on the pizza setting to get the bottom really crispy

Storage: I wrapped min airtight in parchment paper like a present once cooled to keep them fresh and crispy.

I also froze them in the parchment paper and couldn’t believe they defrosted with the crunch.