3 Cheese Pizza

In a bowl, combine flour and salt – and set aside.

In a measuring cup – measure the warm water, add olive oil, sugar, and yeast. Combine well.

Add the yeast mixture to the flour mixture.

Use a wooden spoon or spatula to combine it well making sure no dry flour is left on the bottom.

This is a very wet dough, so don’t try touching it with your hand.

Cover with a clean kitchen cloth or plastic wrap.

Let on the countertop for an hour.

Then, place in the fridge for 4 hours – up to 12 hours. I like to leave it overnight.

Tip - Make sure the dough is well covered with plastic wrap so it does not dry out in the fridge.

Preheat oven with pizza stone for at 200 C / 390 F for about 30 minutes.

Remove the dough from the fridge.

The dough will have become three times its size but still be very soft, sticky, and elastic with lots of air pockets.

Dust your work surface generously with flour.

Remove the dough on to the floured work surface. It is best to use a bench scraper or spatula.

Divide the dough with a bench scraper. This dough makes three (for 3 x 12-inch thin-crust pizzas).

Tip - Let the dough rest again for 10 to 15 minutes.

Using a rolling pin, roll one piece of dough to about 12 inches (see video).

Transfer pizza to a pizza pan or baking tray (or pizza peel). The video below uses a pizza pan.

Tip - Place parchment paper on a pizza peel (parchment is less messy than cornmeal or flour).

Tip - Let the base rest for 5 to 10 minutes - this will proof the base just a little which makes those edges puffy. (optional)

Add all ingredients in a blender until smooth.

Pour into a saucepan and cook on high for 2 minutes.

You want the excess moisture to evaporate (see video).

Let cool then use it on your favorite pizza.

Tip - Brush the edges of the pizza with olive oil (this will give a nice golden crisp crust).

Spread pizza sauce

Sprinkle the parmesan, followed by the other cheeses ending with the mozzarella.

Transfer the pizza to the preheated oven.

Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.