Directions:

• 1

  In the bowl of a stand mixer fitted with the dough attachment, add all your ingredients. Start kneading on low speed until a dough forms. Keep kneading for 1 minute before deciding if the dough is dry & needs more water or sticky & needs more flour. After 1 minute, the dough is supposed to be perfect (not sticky & not dry) but because flour varies from one brand to the other if u need to add more water or flour, add 1 tbsp at a time & give it a minute before deciding if you need more.

• 2

  Increase the speed to medium-high & knead for 5 minutes. The dough should be elastic, smooth, slightly sticky & bounces back a little if you punch it with your hand.

• 3

  Place the dough in a bowl brushed with olive oil & turn it into the bowl to get coated with oil. Cover the bowl with a towel then set aside in a warm place for 2 hours to let the dough rise & double in size.

• 4

  In the last 30 minutes of the rising time, turn on the oven to maximum temperature.

• 5

  Grease a 35 cm baking tray (see notes) with little olive oil. Punch down your dough & invert it directly on the baking tray. Flatten the dough with your fingers (don’t use a rolling pin) starting from the middle towards the edges until it covers the whole tray. Make the edges slightly thicker like the above photo (optional). Brush the edges with olive oil.

• 6

  Add your tomato sauce, cheese & toppings.

• 7

  Place the tray on the lowest rack of the oven & bake for 7-10 minutes until the bottom of the crust is light golden & the cheese is melted. Broil until the edges become golden. Let the pizza rest for 5 minutes before serving.