- Mix the water, yeast, oil & salt in a bowl, make sure the yeast are melted.
- Add the liquids from step #1 to the ’00’ flour in a second bowl. Mix them all together, If you are using an electric mixer, set it to low/medium speed and let it work for 5-8 minutes, till the ingredients are fully combined and you have a smooth, silky dough with good elasticity.
- Cover the bowl and leave it to prove in room temperature for 2-4 hours (till the dough will double its size). If you prefer longer proving, you may put it in the refrigerator up to 72 hours, anyway, take it out of the fridge 3 hours before baking.
- Preheat the oven to 250-300c.
- Spread a light layer of olive oil on the baking pan.
- Put the dough in the pan and “dimple” it with your fingers till it reaches the edges of the pan.
- Add the sauce, cheese and topping (Pepperoni/ Mushrooms / Tomatoes / Onion etc)
- Put the pan on the bottom of the oven and bake it for 12-15 minutes.