Ingredients 
500ml lukewarm water 
7g instant yeast 
20ml olive oil plus more for greasing 
760g strong bread flour
10g salt 

Method 
Put the flour, yeast and salt into your stand mixer with a dough hook and put on to a medium speed.  While the mixer is going, add ½ of the water slowly then add the olive oil.  Now, while the mixer is going add another ¼ slowly.  You may not need the rest of the water - you know when you have added enough when all of the flour at the bottom is picked up by the kneading dough - so add any more water really slowly.  Heat, humidity and the flour you use will all affect how much water you need. 

Once you are happy with the amount of water added, let your machine knead your dough for 5 minutes on a medium high speed and then check, your dough should feel soft and smooth.  If it isn’t, set it kneading again for another minute or so. 

When you are happy, remove your dough, rub a small amount of olive oil around the bowl and put the dough back in.  Cover with a damp cloth (or clingfilm) and leave for at least 1½ hours to rise.  Check the dough after 1½ hours, the dough should be double the size, if it is not leave for another half an hour or so before checking again.  I have found it can take up to 2½ hours. 

Preheat your oven to as hot as it will go.  When the dough is double the size, remove the dough from the bowl, give it a little knead on a very lightly floured surface to bring together and cut into 4. Keep the dough you are not using covered while you work. 

Take your dough and shape into a ball on a very lightly floured surface.  With a rolling pin or your hands shape and flatten.  Cover with our  pizza sauce  and your favourite toppings.  Cook for 10-15 minutes until golden and puffed.