Dissolve yeast, sugar, and salt in a mixing bowl with lukewarm water.

Add the oil and mix the water and oil together. Normally, we use a flavor-neutral oil, such as sunflower oil or canola oil.

Stir in the flour a little at a time. Reserve a bit of flour for when you need to roll out the pizzas. I usually save 50-75 grams. But be careful not to make the dough too dry - it's better for the dough to be a bit too sticky than too dry. You can always knead more flour into the dough after it's been mixed in the mixer.

After the dough has been mixed in the mixer, turn it out onto the counter and knead it briefly. Now is the time to add a bit more flour if you think it's too sticky.

Grease your bowl with a bit of oil, I use about 1 tbsp. of neutral oil. Place the dough in the greased bowl and cover it with a kitchen towel.

Let the dough rise for about 1 hour. If you have more time, let it rise for a couple of hours. I've let the dough rise for up to 10 hours without any problems.

About 15 minutes before I need to use the dough, I divide it into 8 parts. Each part is rolled into a tight ball and placed on a flour-dusted tray under a kitchen towel.

Heat your baking steel or pizza stone to maximum temperature (275-300 degrees Celsius (527-572 degrees Fahrenheit) fan-forced).

Roll out your pizza dough thin and place it on a pizza peel lined with baking paper.

Then add the desired toppings. In our house, the favorite is a classic with tomato sauce, Serrano ham, and buffalo mozzarella cheese.

Bake your pizza for 3-4 minutes at full heat.