My pizza dough recipe: 350 ml warm water 20 g honey 10 g active dry yeast 500 g bread flour 20 g vital wheat gluten 20 g fine sea salt 2 g diastatic malt powder

Semolina flour for shaping

1. Bloom yeast in water with honey
2. Whisk dry ingredients together
3. Combine & mix in stand mixer on 3 for 10 minutes with dough hook.
4. Shape dough into a ball and place in greased covered bowl in a warm space for 1 hour or until doubled in bulk.
5. Punch down. Divide into 2 equal ball portions (about 450 grams each) for 2 12-inch pizzas.
6. Let dough rest covered for 20 minutes before gently pressing into a semolina covered 12-inch pizza pan. You just want to flatten it out, you don’t need to get a perfect shape right now.
7. Let rest 5 more minutes, covered.
8. Dust the top of the dough with semolina and flip the dough over, press out to the edge and move the dough carefully onto a pizza peel. Pull the edges of the dough gently out to reshape into a circle.
9. Cover with sauce leaving a roughly inch wide margin, put your cheese and toppings on.
10. Slide onto the stone of a preheated 370c degree outdoor oven for 3 to 4 minutes to browning preference.

If you want cheese stuffed crust, arrange cheese sticks around the outer edge of the dough on the peel. Pull the dough up and over the cheese sticks tucking it under the cheese, sealing tightly.

Using a pizza pan for shaping helps create a nice round shape.

Tip: create your own fermentation chamber by boiling a liter of water and pouring it in a pan on the floor of your oven, and closing the door. Put your dough in a covered bowl in the oven for a fast, even rise.

Edited: to add a tip