Ingredients
10g dried yeast 
300ml warm water 
500g strong white bread flour  
Flour for dusting 
2 tsp salt 
1 tsp sugar 
1 tbsp olive oil 

Method
Put the yeast into the water and put to one side while you get the rest of your ingredients ready. 

Put the flour either into a mixer with a dough hook or into a large bowl if you will be kneading by hand.  Put the salt to one side and the sugar to the other side.  Put the olive oil into the yeast mixture.  Add the wet ingredients to the dry ingredients and set the mixer going slowly at first and then increase the speed and leave going for 5 mins until a smooth dough.  Alternatively with your hands bring together to form a dough.  Dust the work surface lightly with flour and need for roughly 10 mins until the dough is smooth. 

Put a little oil in your bowl and rub around the bottom and the edges and put your dough back in and cover with a clean tea towel.  Put aside to rise for an hour or two until double in size.  This may take longer depending on how warm your house is and the time of year. 

Put your oven on 230c and put in either a pizza stone or baking tray and leave until hot.  

Meanwhile divide your dough into eight pieces and roll into a ball and with a rolling pin (or your hands if you do not have a rolling pin) flatten.  I sometimes do this free hand as I like the rustic non perfect look. 

Cook until puffed up and golden, this will take 5-10 mins depending on your oven so check after 5 mins and keep your eye on them after this.