In a large bowl (or in a bowl of a stand mixer) combine the flour, yeast and water. Turn onto a lightly floured surface and knead for 10 minutes until smooth or knead in a stand mixer. Cover with a kitchen towel and set aside at room temperature for 40 - 50 minutes.
Preheat the oven to the highest temperature. Give your dough a quick knead, then split into two balls, cover with a kitchen towel and let proof for about 40 - 50 minutes at room temperature or until double the size.TipFor an extra fluffy inside and crunchy outside, leave proof in a fridge overnight or up to 48 hours.
Add your favourite topping and bake for 5 - 8 minutes on a baking tray, lined with parchment paper, at the highest oven temperature.