PREPARE THE DOUGH

• Start by waking up the yeast. Dissolve 3 g of yeast in a portion of the warm water (around 100 ml). Let it sit for 5 minutes until frothy. If it doesn’t froth, your yeast might have retired early—grab a fresh packet. If using fresh yeast you can use directly.
• In a bowl or stand mixer ( which makes the work easy ) add your flour and add olive oil.
• Make a well in your flour mixture. Pour in the frothy yeast, the remaining water. Stir until the dough starts to come together, then switch to your hands. Don’t worry about getting messy—it’s part of the fun!
• Transfer the dough to a floured surface and knead for 10 minutes. It should feel smooth and elastic. Imagine you’re giving the dough a nice workout—it deserves it.

  This can be omitted if Stand mixer is used. Just knead for 12 minutes until it becomes soft and smooth dough.
• Place your dough in an oiled bowl, cover it with a damp cloth, and let it rest in a warm spot for 2-4 hours. It’ll double in size, like magic!
• Punch down the dough to release air bubbles, divide it into portions, and shape each into a ball and apply olive oil on top the balls. Let these rest for 1-2 hours.
  
• Preheat your oven to its highest setting (around 250°C/482°F). Roll out your dough on a floured surface or check out how to roll in the post above, top with your favorite ingredients, and bake on a preheated pizza stone or tray for 10-12 minutes. Voilà—pizza perfection!
  
• If using pizza stone or electric tandoor at high heat then 3-4 minutes , check for golden crust and if uncooked add more 1 or 2 minutes. if in OTG or conventional ovens bake for 8-12 minutes depending on the high heat.