Warm water (if the sample to make your finger the water should not burn, otherwise the yeast will die) mixed with the remaining ingredients. Stir well until it is elastic but sufficiently moist dough. The dough should not stick to the fingers.

Put the dough on a floured work surface, begin to knead the dough. It is necessary to knead active stretching movements for about 10-15 minutes! The dough should become more elastic and smooth. Brush the dough with olive oil and not tightly cover with cling film. NOTE: 1) if you have time, leave the dough in the refrigerator for 18-24 hours. Cool dough will also work, just slower. But the taste from such a long "exposure" will be much better. 2) if no time, then put in a warm place, without drafts, for 3 hours, until the dough will increase in size.

Preheat the oven to 250C. Coming up the dough on the work surface. Divide into 4 pieces (if you need 4 small pizzas) or 2 pieces (if large) and form a ball. Each ball roll out with a rolling pin, forming a round, thin flatbread. Don't be afraid to stretch the dough! Place base on baking tray. Smear the tomato sauce and cover with your chosen toppings (I love BBQ sauce + bacon + mushrooms + Parmesan).

Bake in a well preheated oven for 15-20 minutes, not more! Pizza should be lightly browned and the cheese melted. Serve the cooked pizza straight away! Bon appetit!