I made this recipe using a mixer strong enough to handle pizza dough. Use the dough hook and it only takes 8 minutes on a low setting. If you don’t have a mixer, you can also do it by hand, see my other recipes. When resting chose a warm area, the proving time will vary depending on your climate and also the yeast quality. Be careful as even dry yeast can go stale and won’t deliver the results you expect. If you don’t like the bubbles in the dough when cooking, personally I love them, then just bash the dough to let all the gases out and reshape, this will keep it flatter when cooking.