Put all ingredients into a mixing bowl (flour first and all the other items on top).
Stir with stirring spoon / muddler until you get a dough.
Knead the dough in the mixing bowl until you get a ball of dough
Take dough out of the mixing bowl and knead for 5-10 min. To get a smooth texture push and spread the ball of dough with the palm of your hand onto the working surface. In the back movement of your hand collect the dough back to a ball.
Continuously flatten your dough ball, then fold the sides into the centre, then roll up your ball again. This way you will get some tension into the dough ball surface that supports the rising in the next step.
Leave the ball of dough resting for 2 hours at room temperature or slightly warmer – covered (e.g. with your mixing bowl).
Forming of the Pizza bases
Cut off 145 g / 5.1 oz pieces of the dough and form little balls by rolling them between you palms in a way that is shown in the video. The aim is to get this surface tension again that supports the rising of the dough.
Roll the balls of dough in flour and then let them rest for another hour (covered with plastic).
Flatten the balls of dough to a size of 20cm / 7.9“ using plenty of flour
Garnishing / Toppings
Spread 40g / 1.4oz of seasoned tomato paste per pizza base and then cover with 40g / 1.4oz of shredded chease.
Garnish with toppings of your choice
Have your oven preheated to 250°C (482°F) to 380°C (716°F).
Bake for 4 – 9min (depending on oven type and temperature) until golden brown.
The hotter the oven, the better the pizza will become.
You can also leave the pizza dough in your fridge over night. The taste will be better if the dough has more time to develop.