Pizza al Taglio

In a large bowl, mix the flour, salt and yeast. Add the cold water and 15ml of the olive oil, and mix with a spatula until a very wet, shaggy dough forms — it will be too sticky to knead by hand.

Cover and let rest for 1 hour at room temperature, then fold the dough over itself from each side in the bowl to build strength. Repeat this fold twice more at 30-minute intervals over the next hour.

Pour half the remaining olive oil onto a 30x40cm rectangular baking pan. Tip the dough onto the pan and use oiled hands to stretch it gently towards the edges — it will spring back, which is expected.

Cover the pan loosely and let the dough relax for 30 minutes, then stretch it again to fill the corners.

Cover again and leave to prove at room temperature for 45 minutes until puffy and dotted with bubbles.

Meanwhile, place a rack in the oven and preheat to 250°C, or 230°C for a fan oven, for 30 minutes.

Dimple the dough firmly all over with oiled fingertips. Crush the tomatoes with the garlic, oregano and remaining sauce salt, then spread the sauce evenly over the dough.

Bake for 15 to 18 minutes until the edges are deep golden and crisp.

Remove, scatter over the mozzarella, and return to the oven for a further 3 to 4 minutes until melted and bubbling.

Drizzle with the remaining olive oil, scatter with basil, rest for 2 minutes, then cut into squares.