Start clean: Prepare your work surface and tools.

Activate the yeast: In a bowl, stir the yeast into the warm water until fully dissolved.

Build the Volcano: On your surface, mound the flour and form a crater in the middle. Make it wide enough to hold the liquid.

Combine: Pour the yeast-water mixture and the olive oil into the volcano. With a fork, slowly mix in flour from the sides.

Mix & fold: When it thickens, use a scraper to fold the dough until loosely combined.

Add the salt: Add salt now so it doesn't slow the yeast.

Knead: Stand up and knead with your hands: Push, fold, turn for 5-10 minutes until the dough is tacky but not sticky.

Shape: Form a smooth ball by folding the edges underneath or shaping it like a mushroom cap.

Rest: Lightly oil the ball, place in a floured bowl, cover and let it rise at room temperature for at least 2 hours, ideally 4-5. You can also refrigerate overnight.

Preheat: If using a home oven, crank it to the highest setting (approximately 220°C/428°F).

Flour the surface: Generously flour your table so the dough won't stick.

Stretch the dough: Gently press from the center outward with your fingers. Stretch and rotate. Be gentle, too thin and it will tear.

Sauce: Make sure the dough slides freely on your surface. Then add your seasoned tomato sauce, about 3 tablespoons. Leave space around the edge for the crust.

Mozzarella: Use pizzatella if possible. If using fresh mozzarella, blot with paper towels to reduce the moisture.

Top it off: Add your favourite ingredients, remember, less is more to keep it light and crispy.

Final touch: Drizzle with olive oil.

Bake in a regular oven: 8-9 minutes at max heat.

Bake in a pizza oven: 90 seconds is all it takes!