Put the flour and salt into a large mixing bowl, add the butter/margarine and rub it in. Mix in dried yeast.
Build a well in the middle of the mixture and pour the water into it and beat with a wooded spoon until smooth and the dough leaves the side of the bowl. Then turn the dough out onto a floured surface and knead until it is no longer sticky.

Cover the dough and leave it in a warm place and let it rise until doubled in size.
Turn it out onto a floured surface and roll it out into a rectangle.

Brush the surface with the oil then roll it up from the shortest edge.

Turn it sideways and roll it out again, brush on more oil and roll it up.
Repeat once more then wrap the dough loosely in foil or cling film and place it in a fridge for at least 2 hours.

When needed cut it into pieces and roll out.

Put some flour on the base of the baking tray and transfer the base to the tray.

Push it out from the centre to make a ridge around the edge.

Brush it with oil and add whatever toppings you want to it.
Cook at approx. 220ºC or Gas 7 in the oven for about 8-10 minutes depending on the amount of toppings.