Crispy Yeast-Free Pizza Dough

Sift the flour twice. This will help make the dough more airy and uniform.

Add salt, olive oil, and Herbes de Provence. Mix with a wooden spoon until the mixture is uniform.

Gradually pour in the water and continue kneading. The dough will be sticky at first — this is normal. Add flour in small portions until it becomes soft, smooth, and shiny.

Knead the dough actively: stretch it in your hands, fold it, then gently drop it onto the surface. Repeat this several times until the dough becomes elastic and supple.

Place the dough in a bag and refrigerate for 20–30 minutes.

Remove the dough from the refrigerator and knead it lightly with your hands. Roll it out on a surface, lightly dusting with flour. The dough won't stick — flour is only needed for convenience.

Transfer the dough to parchment paper and prick it with a fork in several places. Spray with olive oil.

Bake in the oven at 200–220 degrees for 5 minutes. Then remove, spread with tomato sauce, keep for another 2–3 minutes and add the filling. Bake for no more than 10 minutes until done.