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Preheat oven to 250°C / 480°F (230°C fan). Place shelf in the top quarter of the oven.
Spray pizza pan or baking tray lightly with oil.
Prepare pizza sauce and toppings. Keep shredded mozzarella in the fridge.
Using a food processor, add Dry Ingredients and pulse twice. Add water and olive oil. Blitz on low for 40 seconds until it comes together into a shaggy ball.
Sprinkle work surface with half Extra Flour, scrape dough out. Sprinkle with remaining Extra Flour and firmly shape into a ball.
Place Dry ingredients in a bowl, mix to combine with a rubber spatula. Add water and olive oil, mix until flour is incorporated.
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.
Shape dough into a ball. Roll out into a 30cm/12" round. Transfer to pizza pan.
Top with ¼ cup pizza sauce and toppings of choice.
Brush the crust edge with oil.
Bake for 12 minutes, until the edges are crispy and golden. Cut and serve immediately.