Whisk well the flour and dry yeast. Now add the oil and salt. mix the whole thing with the dough hooks, adding the water gradually. When the dough separates from the baking bowl and becomes a lump, there is enough water. Roll out the dough and place it on an oiled baking sheet. (A round pizza pan is best). Let the dough rise for 20 min. (I heat the stove to 50 °C beforehand and then turn it off another time. The dough should not rise at more than 35 °C). In the meantime, it’s good to prepare the toppings (rinse and shred) and then top the pizza.
At 160 ° C in the convection oven, the pizza is then ready in 30 minutes.
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