For the dough.

Place all the dry ingredients in a bowl and mix together. Make a well and pour in the water and oil. Stir just until everything is thoroughly mixed into a slightly sticky dough. Cover with cling wrap and let rise for approximately 18 hours, or until doubled in size.

For the topping and assembly.

Place all ingredients in a bowl and mix well. Taste for saltiness, adding more if necessary. If you accidentally add too much salt, just add more tomatoes. (Use an immersion blender to puree the tomatoes.)

Prepare two 12x16 (or smaller, if you like a thicker crust) baking trays by drizzling with some extra virgin olive oil, avoiding the edges.

When the dough is ready, knock it down with a spatula, then place it onto a well floured surface and knead for a minute and divide into two equal pieces.

Shape the dough into 12 x 16 rectangles and place on each tray. Drizzle with some more olive oil, and rub all over the dough, again, avoiding the edges.

Let rise for about 10 minutes in a warm, draft-free place.

Heat the oven to it's hottest setting, minimum of 500ºF (260ºC) then evenly spread the tomato topping on the dough.

When the oven is ready, place one pizza on the very bottom of the oven for 4 or 5 minutes. Then move to the center of the oven for another 5 to 7 minutes. (These cooking times will vary depending on your oven and oven temperature.) Just lift the pizza with a fork to peek underneath and see if the bottom is brown. The bottom should look like this when it is ready: The pizza crust should be light brown on top too-I left this one a little pale as I was going to reheat it in the oven later.

Remove the pizza from the oven, and place it on a surface on which to cut it. Cut the pizza into larger pieces which can be folded in half and eaten this way