It is important to dissolve the yeast in the water (start with 250ml), as you otherwise cannot be sure that it is fully dissolved, and thus risk small yeast pieces in the dough.

Now pour the flour over the water and dissolved yeast.Do not pour sugar and salt directly into the yeast water, before the flour.It’s important to add the salt and sugar last.As salt and sugar kick-start the yeast, it will begin to work immediately.Then add olive oil.

Now pour the flour over the water and dissolved yeast.Do not pour sugar and salt directly into the yeast water, before the flour.It’s important to add the salt and sugar last.As salt and sugar kick-start the yeast, it will begin to work immediately.

Place the bowl in the mixer, and start the mixing process.This should be done at low speed for about 2 minutes.It's also important to adjust the dough's consistency at this point, adding more water if it's too dry.The dough should be soft, not too firm, and if it feels like modeling clay, you need to add more water. Adding more water later than after the 2 minutes does more harm than if you do it during the mixing process.Now that the dough is mixed, increase the speed and let it knead for about 4-6 minutes at a good speed.

*Tip: A good dough can be stretched out like good chewing gum without breaking, the thinner membrane you can get when you pull it out, the better the pizza base you will achieve.Feel free to take a sample test during the process.The result I got during this test was not perfect, but semi-okay. See if you can do better.

Once the pizza dough is fully kneaded, and you have a good dough, sprinkle a bit of flour on the table, place the dough on it, and quickly knead it together into a long sausage.

Now divide it into 6-8 equally sized pieces, and roll them into balls.Place them on a floured plate or cutting board, with a good distance between them.Now wrap the plastic wrap around the pizza dough so it seals tightly.If you don't have plastic wrap, you can just cut open a freezer bag and wrap it around, then place them in the fridge, preferably for 24 hours, i.e., until the next day.

*Tip: If you need a quick pizza dough urgently, add double the amount of yeast, and use lukewarm water instead, preferably 30-40 degrees Celsius (86-104 degrees Fahrenheit).The water must not be hotter than 40 degrees, as the yeast will be killed at temperatures above 40 degrees.

It's incredibly easy to make your own pizza sauce, which is at least as good as the pizza man's recipe.The only difference is that he gets it in a can.Take all the ingredients and put them in the blender, add spices to taste, and remember especially thyme, it gives more flavor than you expect.

Now blend everything together until all the tomato pieces disappear.You should end up with a smooth tomato soup, where even the garlic is finely chopped in the blender.

Start by preheating your oven to 250°C, or 300°C if your oven can go that high.Now you are ready to make your pizzas just as good as the pizza man's recipe.

Take one of the pizza dough balls.Sprinkle a little flour on the table, and flatten the balls with your hand, then turn them once in the flour so that there is flour on both sides of the pizza dough.

Take a rolling pin, or a rolling stick like I use, and roll out the pizza dough to the desired size.They should naturally be rolled out so your pizzas become perfectly round.The dough may shrink back a bit, so just let it rest for 2 minutes and roll again.Place the dough on a floured piece of parchment paper, and spread a good even layer of your homemade pizza sauce.Remember, if you want to make a pizza perfectly, start by sprinkling a good even layer of mozzarella cheese over the pizza base.

Never use pizza topping cheese, it has absolutely nothing to do with cheese; it is typically just fat and starch, which has never seen a trace of cheese.Then distribute your desired toppings on the pizza.If you are using a pizza stone, it should naturally be fully heated and have reached its maximum temperature.If you made the dough on the floured parchment paper, you can just place it on the pizza stone with the paper.But for the ultimate experience and pizza base, just quickly pull the paper away in one swift motion.It's important that you have sprinkled enough flour on the paper; otherwise, you'll just pull the pizza out again.If you don't have a pizza stone, bake it on a baking tray in the middle of the oven.

At such a high temperature, the pizza typically needs only 5-8 minutes, depending on the temperature.The best result is achieved with upper and lower heat, and it is highly recommended to use a pizza stone, as this yields a much better result.When the pizza is baked, take it out and sprinkle with additional spices, or my favorite, garlic crushed in oil.Enjoy.