Favourite pizza toppings such as shaved ham or prosciutto, prawns, pitted olives, capsicum, cherry tomatoes, chopped garlic, anchovies, baby spinach leaves etc.
Preheat oven to 230C (210C for fan forced oven). Lightly grease a large (approx. 30 - 35 cm) pizza tray*.
Attach the flat beater to the stand mixer and pouring shield to the mixing bowl. Place flour, yeast, sugar and salt into the bowl. Mix on speed 2 until combined. Add the tepid water and oil and mix until dough just comes together. Change attachments and place on the dough hook.
Knead on speed 2 for 4 minutes or until dough is smooth and elastic. Remove the dough (with lightly floured hands) to a clean lightly oiled mixing bowl. Cover and set aside in a warm place for 15 - 30 minutes or until the dough has doubled in size. Return to the mixer and knead 10 seconds. Roll out or press out into the pizza tray. (for a thick dough crust: the dough can be covered and placed in a warm place for 10 minutes)
Spread with the tomato paste and choice of topping and bake 20 minutes or until crisp and golden.
For a pizza with a crisp brown base – bake it directly on the bars of your oven. Place a tray on the shelf underneath to collect any drips! Pizzas cooked directly on the oven tray also cook in about 9 minutes.
To grate the cheese with the slicer shredder. Attach the slicer shredder with the fine drum to the stand mixer. Cut the cheese into large pieces. Place the cheese into the hopper and push down on the handles, turn the mixer to speed 4 and shred the cheese into the mixing bowl. (Use firm cold cheese for best results).
Dried yeast is available at all supermarkets
*Warm water is to be added to the yeast. Hot / boiling water will kill the yeast and if too cold, the yeast will not activate and rise.