In a large bowl, mix the flour and salt together
Add the yeast to warm water and let it stand for a few minutes for bubbles or foam to appear
Pour yeasty water into the flour bowl slowly, mixing with a spoon at the same time. Once all the water has been added, add olive oil and mix with a spoon to combine
Transfer the dough to a clean table or kitchen bench that’s been dusted with flour. Knead with your hands for about 10 minutes until the dough is nice and smooth. If it’s too wet or sticky, add flour as needed (you can also use a stand mixer with a dough attachment to knead the dough)
Roll into a ball, tucking under the sides and allow to rest covered with a damp tea towel or plastic wrap for 30 -60 mintues
The dough would have doubled in size. Divide into 3 even balls then add a touch of olive oil to the top of the balls and let them rest covered with cling wrap or a damp cloth for a minimum of 2 hours.The longer the dough is left to rest, the better and softer the pizza base will be. I usually let it rest for 2 - 6 hours but it can also be left overnight (note if resting overnight, make sure to wrap the tray well with cling wrap and place in the fridge)
Once rested, preheat the oven to its highest setting (mine reaches 250°C/475°F) for 30 minutes with your pizza stone or oven tray inside
To make the pizza shape, dust your bench with semolina flour and using your hands gently stretch into a pizza shape
Add your tomato sauce and your favourite toppings, all except the mozzarella cheese. Drizzle with olive oil and brush some onto the crust too.
Gently move the pizza base to your heated pizza pan or oven tray.Cook in the oven on the lowest level for approximately 4-5 minutes
Remove from oven, add mozzarella cheese and place back in the oven for 3-4 minutes until the cheese has melted
Remove from oven, tear some fresh basil leaves and enjoy!