Fit the splashguard then fit the Dough Tool.

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

Knead for 1 minute on speed 1 until combined.

Knead for 4 minutes on speed 2 until a dough forms.

Tip: Start the speed on Min and gradually increase speed.

Transfer the dough onto a work surface.

Form a dough into a ball.

Grease a bowl with oil.

Return the dough to the bowl and cover with a 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.

Preheat the oven to 250ºC.

Sprinkle semolina onto the baking tray.

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.

Roll out the dough into a large circle, about 5 mm thick.

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.

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

Garnish your pizza as desired.

Repeat the same process with the other dough ball.

Bake for 10 minutes at 250ºC until golden.

Serve.