Weight out flour and salt together in one bowl and the water, yeast and olive oil in another. Make sure you mix the yeast into the water till completely disolved.
Add the yeast mix all at once and with a scrapping tool incorporate the ingredients. Make sure there is no flour pockets in the mix (this must be done by hand. not in a kitchen aid)
Scrap down the bowl, oil the dough and the sides of the bowl with olive oil and leave in a warm place or a proover till doubled in size (make sure it is in a big enough bowl lol)
Once it has doubled in size lift the bowl onto its side and turn the bowl so the dough sinks, but isnt knocked back completely. Once again leave it to return to the doubled size.
While you wait for the dough to proove get the topping ready and the trays. Use flat trays, 1/2" gastro trays if avaliable. Oil the tray and silicone paper it making sure you dont get oil on the top of the paper.
Once proved if you are making more then 1x the recipe you will need to weigh out 1kg for ea tray. oil a bowl and with a scrapper place 1kg guesstimat into the bowl presentation side down. (Once again making sure not to get oil on the side the will be placed on the tray)
Using the same bowl for weighing. oil one of your hands and working from the middle of the dough push out and pull the edges out with the un oil'd hand.
When the dough is even and pushed to the edges coat the top with a generous amount of oil and from the top working down push your fingers through the dough so it makes holes all the way to the tray. Give it another dash if oil and spread it so the oil fills the little holes. add your toppings and prove again till doubled in side and is very light to the touch, sprinkle over sea salt flakes.
Bake in the oven... 220°c fan 2 for 10mins, steam 6 times (depending on your over) then 240°c fan 3 for 4-5 mins, leave kn the tray for 5 mins and then transfur onto a cooling rack