Olive Pizza with Red Onions

In a bowl, combine warm water, yeast, sugar, and oil – mix well.

In a mixer bowl with dough hook, combine the flour and salt.

Pour in the yeast mixture (see video).

Turn the mixer on medium-high speed until all the flour is incorporated.

Once all the flour is incorporated, let the mixer run on medium speed for 3 minutes.

The dough should be elastic, slightly sticky, but very soft and supple.

Transfer to a lightly floured work surface. Bring all the dough into a ball.

Tip – finger test – when you stick a finger in the dough should spring back.

Place the dough in an oiled bowl and cover with a clean kitchen towel for 60 to 90 mins until double in volume.

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

Lightly punch the dough to remove all air.

Divide the dough into two or three (for 3 x 12-inch thin-crust pizzas) or two (for 2 x 12-inch thick-crust pizzas) (see video).

Tip - Let the dough rest again for 10 minutes (it will become easier to roll and stretch).

Roll one piece of dough to about 12 inches (see video).

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

Transfer pizza to the pizza peel or pizza tray (see video).

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

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

Spread tomato sauce (and tomato slices if using) (see video).

Break some olives into half and scatter all over the pizza.

Sprinkle on some sliced red onions.

Finally, sprinkle the grated parmesan and mozzarella.

Transfer the pizza to the preheated oven. From the pizza peel to the pizza stone (or baking tray).

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