Mix all the ingredients, either by hand or with a mixer (manual or stand).
Place the dough in an oiled bowl, cover well, and let it rest for 45 minutes.
Tap the dough with your palms to remove the air that may have been encased in it and cut it into two pieces (for two pizzas).
Roll out the dough by hand or with a rolling pin on the counter, until it’s as thin as 0.5 cm.
Transfer the dough with quick movements to the tray without lifting it (drag it to on an upside-down shallow tray, at the same height as the counter. You should preheat the tray so that as soon as we position the dough, baking begins).
With your fingers, form dimples so that all the air leaves and grease with oil.
Top the dough with your favorite ingredients: marinara sauce, mushrooms, cheese; the list is endless!
Bake at 245° C for 15-20 minutes.
Optionally add a little garlic, pepper or chopped fresh herbs to the dough while mixing the ingredients to give it an extra flavour dimension.
Before transferring the dough on the inverted tray, spread semolina on it so that it does not stick, and make sure that the oven is as hot as possible.
If accessible to you, look for an oven specialized in baking pizza. This oven reaches a very high temperature, and bakes the pizza in a short amount of time, which is ideal for pizza-lovers who prefer homemade recipes to takeout.