Gather a mixing bowl, measuring tools, wooden spoon, clean work surface and covered proofing container.

Measure the flour, water, yeast, salt and oil. Stir the yeast into the warm water.

Combine the flour and salt. Add the water mixture and olive oil. Stir until a shaggy dough forms, then Time for a dough a massage. Kneading is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This process helps develop gluten & gives a nice chewy texture.knead for 5 – 7 minutes until smooth. Cover and rise until doubled, approximately 60 – 90 minutes, or refrigerate overnight. Divide into six equal balls, lightly oil and cover. Bring to room temperature before cooking.

1 prepared dough ball, 75 – 80 g
1 teaspoon olive oil
Small pinch salt
1 tablespoon grated Parmesan, optional
Small selection of thin vegetables and fresh herbs
 

Press the dough into a thin 5 – 6‑inch round on parchment. Brush with olive oil and add salt and Parmesan if using.
 

Arrange the toppings and press them firmly into the dough. Bake at 475°F convection for 6 – 8 minutes, until lightly golden and cooked through. Cool before tasting.