For the crust, mix the wet ingredients and once the yeast has dissolved add the flour. If using a stand mixer you can add all the flour at once and stir for around 10 minutes on low with the hook attachment.

Once the dough is smooth and elastic in texture you can either divide it into small balls about the size of a fist, coat them in oil and let them rise until doubled (this will vary depending on the temp of your home but generally takes an hour to 1.5 hours). Or you can put the dough in the fridge until you are ready to use it (up to a day) and pull it out a couple hours before you intend to use it.

Begin cooking in a very hot cast iron skillet with some olive oil. As it puffs up flip it and turn the heat off. Top it quickly, and put it in a very hot (500) oven for a few minutes or until cooked through.