Fit the Dough Tool.

Add flour, yeast, oil, salt and water into the appliance bowl.

Knead for 5 minutes on speed Min until the dough has formed.

Transfer the dough to a work surface and form into a ball.

Grease the appliance bowl with oil.

Return the dough to the bowl and cover with a damp tea towel.

Prove for 40 minutes until doubled in size.

Transfer the dough to a lightly floured work surface.

Divide the dough into 2 equal pieces.

Shape each piece into a ball.

Cover with a tea towel and let rest for 10 minutes.

Place two baking trays on separate shelves in the oven.

Preheat the oven for 30 minutes at 250ºC, which will make the pizza lighter and crispier.

Tip: If your oven does not go up to 250ºC, just heat it to a maximum temperature.

Sprinkle semolina onto a pizza peel.

Dampen your hands slightly to prevent the dough from sticking.

Take one of the dough balls, and place upside down on the lightly floured work surface.

Carefully flatten the dough with your wrist.

Press and stretch the dough into a circle about 35 cm in diameter.

Leave the outer 1 cm edge of the dough higher than the centre to form the crust.

Repeat the same process with the other dough ball.

Place one pizza on a lightly floured pizza peel.

Garnish your pizza as desired.

Gently slide pizza off the peel onto one of the preheated baking trays.

Repeat the same process with the other dough ball.

Bake for 10 minutes at 250ºC until golden.

Serve.