Place the flour, salt, yeast and 300ml of the water in a table mixer with a dough hook and mix on slow for 3 minutes (this will bring the ingredients together).

Then slowly begin to add the remaining water and mix for a further 5–8 minutes on a medium speed.

The dough should now be wet and stretch easily when pulled.

Place the dough into an oiled 2 litre square plastic tub and leave it to double in size, this should take about 1 hour in ambient room temperature (20–24°C/68–75°F).

Tip the dough out onto a heavily-floured surface and coat the top of the dough all over with flour.

Cut the dough in half lengthways and divide each piece in two so you have four pieces of dough.

Stretch out each piece of dough a little and place on two lined baking trays to rest for a further 20 minutes.

Meanwhile preheat the oven to 220°C/425°F/gas mark 7.

Bake in the oven for 25 minutes until golden brown.