Mix flour + yeast.
Add water gradually; dough will be sticky.
Rest 20 minutes.
Add salt + oil; stretch-and-fold 3–4 times over 1 hour.
Cold ferment 48–72 hours.
Oil tray generously.
Gently stretch dough into tray.
Top with your topping of choice (we did courgette, chicken, tomato and garlic).
Rest 45–60 minutes until bubbly.
Bake: 300°C 15 minutes.
