Fit the Spiral Dough tool to the machine.

Add flour, yeast, oil, salt and water into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splashguard.

Mix on speed 1 for 10 minutes.

Cover with a tea towel.

Leave to prove for 40 minutes.

Transfer the dough to a lightly floured work surface.

Divide the dough into 2 equal pieces.

Gently pull the edges into the centre.

Roll the dough over and roll into a ball shape.

Repeat this action with the other dough piece.

Cover with a tea towel.

Leave to rest for 10 minutes.

Preheat the oven to 250ºC.

Sprinkle semolina onto the baking tray.

Take one of the dough balls, and place upside down on the lightly floured work surface.

Carefully flatten the dough with your wrist.

Using a rolling pin, shape the dough into a circle about 15 cm in diameter and 0.5 mm thick.

Place the dough onto the baking tray.

Garnish your pizza as desired.

Bake for 10 minutes at 250ºC.

Repeat with the other dough ball.

Serve