1. Mix warm water (max 40⁰C) with yeast and honey. Leave it for couple of minutes. Skip this step if you use instant yeast.
2. Pour 200g of the dry mix into the bowl, add the butter, egg and finally yeast leaven.
3. Mix by hand or with a planetary mixer with a hook tip or a mixer with spiral tips until the dough does not stick to your hands. After kneading, leave the dough for about 5 minutes – the dough will be more elastic.
4. THIN CRUST PIZZA – roll it out to a thickness of about 2-3 mm, do not leave the dough to rise, but immediately spread it with tomato sauce and add toppings of your choice. Bake at 230⁰C with fan for about 15 minutes. Place the dough on parchment paper and then on a wire rack (not on a flat baking tray)
5. THICK CRUST PIZZA – roll it out to about 5-8 mm and leave it to rise on parchment, on a baking rack – rising time about 30 minutes (if in the oven – hot air 45-50⁰C) up to 1 hour (room temperature covered). Then lightly bake the dough at 180⁰C for about 10 minutes.

   Put all your favourite toppings on the dough and bake for another 20 minutes at 230⁰C with hot air.

Original recipe provided by manufacturer.