Mix the flour, salt, dry yeast and pizza seasoning in a large bowl. Add olive oil and water and knead with the dough hook to form an elastic dough until it loosens from the edge of the bowl. Cover and let rise in a warm place (e.g. at 40 ° C in the oven) for an hour until the dough has enlarged significantly. Knead the dough briefly on a floured work surface and roll out to any size. The batter is enough for a tray or 2 large, round pizzas. The dough can be rolled out very thinly so that the base becomes crispy. If you prefer the American-style soft and juicy pizza base, you can leave the dough a little thicker and just press it into its shape. Both of these work wonderfully with this dough. Now top with tomato sauce, vegetables, fruit, salami, boiled ham, tuna and cheese to your heart`s content. Add spices such as thyme, oregano, chilli or garlic if you like and bake for 15-18 minutes at 190 ° C. Tip: If you top your pizza rich, you can pre-bake the base for about 5 minutes and then top it. Then the pizza won`t muddy later and still remains crispy.
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