Makes one 32 x 35 cm (about 12.5 x 14 inch) pizza or two smaller round ones.
You can use bread flour instead of all-purpose, or a combination of both.
Instead of the silicone spatula, I just use the head of a silicone spatula. I once accidentally broke one of my spatulas and then realized the so-called head is actually great for making dough.
About sunflower oil:
If I had to use sunflower oil for only one thing, I would always, always choose pizza. They are the perfect match and I cannot imagine making pizza without it. I’ve only done that once or twice before, when I accidentally run out of it and I was grumpy the whole time. I think it’s essential for a good crust, and better than olive oil for this because it’s not as thick.
I also lightly grease my baking tray with it, so the pizza doesn’t stick to it and I’m sure it also makes the crust that more crunchier and tastier. If you don’t have sunflower oil, use other oil, but do give sunflower oil a chance when you can.
I am also the one that will tell you not to skip on it. Pizza is an indulgent meal in itself, but can be made lighter if you use less cheese and make a thinner crust, but to me sunflower oil is just as important as the flour and so it’s one of the few things I always keep the same when making pizza.
Optional: When dissolving the yeast, you can help it get bubbly by adding 1/2 teaspoon granulated sugar. I sometimes do this, but don’t find it to be a crucial step.