Tomato Bruschetta

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1 kg (2.2lbs) 7 cups pizza flour (Caputo Molino Tipo 00 if you can get your hands on it)

Pinch caster sugar

Pinch salt

6 tablespoons olive oil

2 cups (500ml) water

1 tablespoon & 1 teaspoon powdered, dry yeast

6 large vine-ripened tomatoes, de-seeded and cut into half then quarters

Good pinch sea salt flakes

Freshly ground black pepper

Extra Virgin Olive Oil

Handful fresh basil

Top quality, aged balsamic vinegar

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