In a bowl, mix the flour, salt, and yeast.
Make a well in the centre and pour the water and oil into the well. Using your fingertips, gently mix the flour into the water until a dough forms.
Lightly flour a clean work surface and turn out the dough. Knead for 10 minutes until the dough springs back when pressed with a finger. Alternatively, keep the mix in the bowl and use a kneading attachment or a dough hook on a handheld blender or a standalone mixer. It will speed up the process.
Return to a clean bowl, dusted with flour and cover. Set aside and leave for at least 1 hour.
After 15 minutes, knock back the dough, divide it into four pieces and roll them into balls. Place the balls on a lightly floured tray and cover again. Set aside for another 30 minutes.
Using semolina, lightly dust a work surface, and roll out the pizzas by hand or using a rolling pin. Ideally, the dough should be at least ½ cm thick.
Preheat the oven to 220 °C / Gas mark 4.
Preheat a pizza tray or pizza stone, then roll out the pizza bases to the width of your chosen cooking dish.
Top the pizza dough with your favourite toppings, or garlic butter for homemade pizza bread.
Bake for 8-12 minutes until the cheese is bubbling and the top is a light golden brown.
