1. Put flour in a bowl, Add sea salt to one side and yeast to the other. Gently mix with flour.
2. Make a well in the center of the mixture. Add oil and 300 ml of the water to make the base dough.
3. Slowly, like a drip feed, add 80 - 100 ml of water. Dough should be very wet and sticky, but not soupy.
4. Kneed for 5 minutes
5. Oil a bowl and return the dough to it. cover with clingfilm. Let rise for 90 minutes (or til 4x size).
6. Gently pour dough on a lightly floured or oiled surface. DO NOT knock the air out.
7. Prepare 2 baking sheets with parchment or no-stick paper. Cut the dough in 2 .
8. Gently spread the dough outward on the baking sheet toward the edges, keeping it about about 1/4 inch thick. Don't press or knock out air, just gently spread with fingers.
9. Leave to rise uncovered 1 hour
10. At the 45 minute mark, preheat over to 425F. Drizzle a little oil gently over raised dough, sprinkle lightly with some sea salt.
11. Bake for 20 - 25 minutes.
12. Once out of the oven sprinkle just a touch more olive oil.
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