• Preheat the oven to 200-degree Celsius for at least 15-20 minutes.

To make the pizza dough:

• Take a large bowl, add all-purpose flour, salt and sugar. Give it a good mix.
• Then add instant dry yeast and mix well. Always remember, you should never add the yeast on top of the salt, as it can deactivate it.
• Pour olive oil and a little lukewarm water into the flour. Give it a mix.
• Gradually pour more water and form a slightly sticky dough. Depending upon the quality of the flour, you may require 3/4 cup to 1 cup of water. Simply add it in small batches and as soon as the dough comes together, stop adding more liquid.
• Sprinkle flour over the rolling surface or mat. Place the dough over it. Knead it for 5 minutes. Now you can knead it in two ways.
• First Method: Place the dough over the floured surface and stretch it with the heel of your palm, away from your face. Then fold it back and rotate the dough 90-degrees in a clockwise or anticlockwise direction. Again stretch, fold and rotate. Keep repeating until the dough is smooth.
• Second Method: Apply flour to your palm. Hold the dough and fold the edges into the centre, away from your face. Just like folding a book. Then turn it and fold again. Continue folding it around 8-9 times. I saw this technique on Natasha’s Kitchen and I prefer this method over the previous one.
• To check if the dough is ready to rise, press it with your finger and it should bounce back. Otherwise, keep kneading it.
• Gently stretch the sides towards the centre, tucking loose ends underneath.
• After that place the dough seam side down on the mat. Gently rotate the dough with your hand and shape it into a ball or dome.
• Then take the same bowl which you used for the dough (you can also take a clean bowl if you like). Drizzle a little olive oil. Brush it well. After that, place the dough ball into the bowl. Brush a little oil over the top of the dough.
• Cover the bowl with cling wrap. Let it rise at room temperature (slightly warm) for 1-2 hours or until it has doubled in size.
• Note: During summer it may double in size in just 30 minutes to 1 hour. But in winters, it may require more time.

To cook/bake the sausages:

• While the dough is rising, add the sausages to a baking dish. Then season them with salt and pour olive oil over them. Stir to coat then bake them for 20-30 minutes.
• After the sausages are fully cooked, take them out of the oven and keep them aside to cool down.

To make the pizza:

• So after the dough rises, unwrap the bowl. Then punch it down to deflate the dough. It will help in releasing all the air bubbles.
• Bring the sides to the centre and form a smooth ball.
• Flip the dough and place it over a clean plate, so that the seam side faces down against the plate.
• Cover it with cling wrap. Let it rest for at least 30 minutes. The dough will rise again.

To roll out or stretch pizza dough by hand (Without rolling pin or sticking):

• Uncover the dough. Place a piece of parchment/baking paper over the rolling surface. Sprinkle cornmeal or all-purpose flour over it.
• Put the dough over it. Then with your fist, make a depression/dent at the centre of the dough. Gently spread the dough out with your fingers, into a round shape. Make sure the edge remains thin.
• While stretching the dough, if it starts to shrink back then wait for a few minutes and let the dough relax. After that continue spreading it.
• (In the video I forgot to place the parchment paper first. That’s why I folded the rolled dough and then inserted the paper underneath the dough.)

To make stuffed crust pizza base:

• Place the sausages over the base, leaving a 1 cm border around the base and creating a ring around the outside edge of the pizza base.
• Then carefully lift the outside edge of the base and fold it over the sausage, towards the centre. And firmly press down to seal it completely.
• Brush olive oil all over the pizza base. Then prick it with the help of a fork.
• Carefully lift the pizza dough/base with the help of the parchment paper and place it over the pizza tray.
• Note: If you are not using parchment paper then before stretching the dough don’t forget to sprinkle cornmeal over the rolling surface. And before placing the dough over the pizza tray, grease the tray with a little olive oil.
• Bake the pizza base for 10 minutes at 200-degree Celsius.
• Then take it out. Pour pizza sauce and spread it evenly, sprinkle shredded mozzarella all over the top.
• Add some sliced chicken sausages (cooked), diced onion, red and yellow bell pepper. Sprinkle more mozzarella cheese over the top.
• Put it back into the oven and bake for 5-10 minutes or until the cheese is bubbly and the crust is slightly golden.
• Hot dog stuffed crust pizza is ready to serve.