Step 1

Preheat oven to 250°C / 480°F (230°C fan) (Note 4.) Place shelf in the top quarter of the oven.

Step 2

Spray pizza pan or baking tray lightly with oil.

Step 3

Prepare pizza sauce and toppings. Keep shredded mozzarella in the fridge (Note 5).

Step 4

Using the standard S blade, add Dry Ingredients and pulse twice. Add water and olive oil. Blitz on low for 40 seconds - it will come together into a shaggy ball (video 33 sec).

Step 5

Sprinkle work surface with half Extra Flour, scrape dough out. Sprinkle with remaining Extra Flour and firmly shape into a ball.

Step 6

Place Dry ingredients in a bowl, mix to combine with a rubber spatula. Add water and olive oil, mix until flour is incorporated as best you can.

Step 7

Sprinkle work surface with half Extra Flour, dip dough out. Sprinkle with remaining Extra Flour then knead for 3 to 4 minutes until it's pretty smooth (video 38 sec), using more flour only if needed.

Step 8

Dough should be soft and elastic, and not stick to your hands. It will not be completely smooth like yeast dough (video 38 sec)(Note 6).

Step 9

Shape dough into a ball. Roll out into a 30cm/12" round.

Step 10

Transfer to pizza pan, preferably with holes (for crispier base), or a baking tray (Note 7 pizza stone). Use your fingers to pull from the centre to fill the pan to the edge - avoid pinching the edges (to ensure puffy crust!).

Step 11

Top with 1/4 cup pizza sauce and toppings of choice.

Step 12

Brush the crust edge (just exposed edge with no toppings on it) with oil.

Step 13

Bake 12 minutes, until the edges are crispy and golden. Cut and serve immediately!