Combine flour, yeast, sugar and salt.
Make a well in the center of the dry ingredients and pour in the oil.
Slowly add the water, testing to see that the dough is not too sticky.
Mix to form a soft dough.
Turn the dough onto a floured surface and knead the dough by pushing the front half away with the heel of your hand, while holding the back of the dough with the other hand. Then fold the stretched part of the dough back on itself, give it a quarter turn and repeat for about 8 to 10 minutes.
By this time the dough should have a soft elastic feel.
Brush a large bowl with oil, place the dough in the bowl and brush the surface with oil..
Cover the bowl with plastic wrap and place the dough in a warm place to rise until doubled in volume about 30 minutes.
Grease or line a large baking sheet with baking paper.
Press down the dough into about a 9x5 inch / 25x15cm rectangular shape. Build up the edges slightly and leave to rise for 15 minutes.
After the shaped dough has risen for 15 minutes, dimple the surface all over with your fingertips.