In a bowl, add the flour, salt and sugar and yeast and mix. Drizzle in warm water and oil and mix until a dough forms.

Cover and then every 20 minutes pull the dough up by one corner with a wet hand and scratch it over the top of the dough to the other side. Complete this with the remaining “corners” until you have stretched the entire dough. Complete this every 20 minutes for one hour. Then rest for another hour.

Drizzle a nine-inch square pan with oil and place your dough into the pan. Gently stretch to ensure the dough reaches the corners. Cover and allow to rise for another hour.

Make the pesto by placing the pistachios, garlic and parmesan into the blender. Pulse until a fine crumb forms. Add the remaining ingredients and blend until the basil leaves are blended into the pesto. Season to taste.

Drizzle with oil and coat with some of your pesto. Using your fingers press down into the dough creating divots. Press a few times throughout the dough gently. Top with flaked salt and bake at 450 degrees Fahrenheit for 20 to 25 minutes on a low rack or until golden brown. Allow to cool for at least 10 minutes before removing from the pan and slicing.

Serve with olive oil and a drizzle of caramel glaze.