Put water, yeast, flour and salt into a stand mixer bowl and mix for 1 minute. Pause the mixer and add the olive oil. Continue to mix for 6 to 8 minutes until all ingredients are integrated, the dough is smooth and the sides of the mixing bowl are clean.

Remove the dough hook, cover the dough in the mixing bowl and allow it to rest (bulk ferment) at room temperature for 2 hours.

Portion dough into 2 x 500-gram pieces. Shape into smooth dough balls and place in a covered container. Allow them to rest at room temperature for 2 to 3 hours or until they double in size.

Prepare the pan. Pour in half the peanut oil and work it around to coat the bottom and sides. Place a dough ball in the pan, then coat your hands in olive oil to prevent them sticking to the dough. Stretch the dough out by pressing it gently and creating dimples in it with your fingers — similar to what you’d do when making focaccia.

Drizzle and rub olive oil on top of the dough, then cover it with plastic wrap or a kitchen towel. Allow to rest for 1 hour at room temperature.

Remove the covering, then press your fingers into the dough in a random way to make dimples and push some of the air out (as you did before). Cover again for 1 hour.

After 1 hour, remove the covering, dimple the dough one last time and press the outside of the dough against the sides of the pan to create a slightly raised-edge crust.

Done! For cooking instructions, refer to our Pan-fried Sicilian Pizza recipe.