This process will activate all the enzymes and gluten in your pizza dough. While we are not going through a whole autolyse process we will combine half the flour with the water and olive oil and combine it until smooth.
Add in the remaining flour in small batches and keep stirring with a wooden spoon until a sticky dough forms. You will know the dough is ready when it starts to pull away from your bowl. If you need to add more flour you can do so. Just add it a table spoon at a time until your dough is formed but still a bit sticky.
Now Proof the dough in a well oiled bowl for 30 minutes. Cover with a kitchen towel and keep in a warm place. Not above 40 C as that will kill the yeast.
Now its time to shape your Pizza. Knead it a few times and then using a rolling pin (or your hands) pull it into a round shape. Place it on your pizza tray. We are baking a 12 inch Pizza so pull it out to 13 Inches in diameter and fold the edges back by 1 Inch so that our crust is thicker than the base.
Using a fork poke even holes in to the pizza base. Then using a kitchen bruch, lightly cover with olive oil.
Now its time to add your toppings, spread an even amount of tomato base on to your pizza dough. Add a good amount so that you can only just see through the tomato.Add all your desired toppings
Preheat your oven at 190 C or 375 F WITHOUT convection or air circulation. Bake for 30 to 45 minutes or until the edge is lightly browned.