Preheat your oven to 260 ° C or 500 °F (or to the highest temperature of your oven) for at least thirty minutes before making your pizza. Put the pizza stone (or a large baking tray) in the lower part of the oven.

Mix yeast and water in a bowl and thoroughly stir until the yeast is dissolved. Add the all-purpose flour and salt and continue mixing until you have a shaggy dough.

Put the dough on a clean surface and knead until all the loose flour is incorporated. Ensure that the dough is smooth, elastic and does not stick on your hands. When the dough is smooth like a bubblegum, you have your racoon.

Leave the dough for 30 minutes to rise or until it doubles in size. Cover the dough as you prepare your toppings (see topping ideas above).

After 30 minutes get 2 pieces of parchment paper measuring 12 inches in width. Using a bench scrapper, divide the dough into 2 pieces. One at a time, make a large disc in the middle using your fist.

Lay them flat on the parchment paper and from the middle outwards work on each piece of dough by gently pressing using the heel of your hand. Stretch them until they are approximately ¼ inch. If you are a fan of extra-thin crust continue pressing to your desired width or use a rolling pin.

Ensure that the dough is stuck on the parchment paper. This ensures that you roll it without any hitches. Don’t worry when you bake the pizza with the paper on it as you can release it from the paper while the baking is midway.

Pour a few spoons of the sauce and use the back of the spoon to spread it out throughout the whole crust up to the edges. Add all the toppings.

Using the either the back side of a baking sheet or a bread peel, slide the pizza on the baking stone. If you don’t have the stone don’t worry as you can do it on the baking sheet.

Bake your pizza for 5 minutes and then rotate and remove the parchment paper. Continue baking until it's golden brown and the cheese is toasty.

Remove it from the oven and repeat the same process with the second pizza.

Once done, allow them to cool on a cooling rack and slice them. Indulge yourself.