• In a mixing bowl, add the flour for the dough. Create a well in the center and pour in 100ml of water. Add 1 tablespoon of dry active yeast to the water and stir gently with a fork. Allow it to rest for 2 minutes.
  200 g flour, 100 ml water, 1 tablespoon dry active yeast
• Add the remaining 100ml of water and salt to the bowl. Mix roughly with the fork.
  100 ml water
• Generously dust a clean and dry surface with some of the flour needed for kneading. Transfer the dough from the bowl onto the surface. Add half of the kneading flour and work it into the dough. Gradually add more flour until you have a smooth and non-sticky ball of dough. Usually, about 1 tablespoon of flour is left at this point. The dough is ready when you can press a finger into the surface, and it bounces back to its original shape. This process takes approximately 10 minutes, or less if using a kitchen machine.
  150 g flour
• Place the dough ball onto a damp proofing cloth and cover it. Using a damp cloth prevents it from drying out. Allow it to rest for 2 hours.

After the first resting phase:

• After two hours the dough will have expanded significantly and may slightly stick to the cloth. Don't worry about this. Scrape off the dough from the cloth and transfer it to a lightly floured surface. Use the remaining 2 tablespoon of flour for this step. Divide the dough and roughly shape it into balls.
• The dough should be very elastic and easy to shape at this point. Continuously pull the dough to the bottom and tuck it under to form firm little balls. It's time for the second round of proofing. Place the dough balls in sealable containers, cover with a lid, and let them rest for another hour.
• Preheat the oven with the pizza stone inside to ensure it's thoroughly heated.

After the second resting phase:

• The second resting phase, the dough should be very elastic and not sticky. Lightly flour a surface and place the dough ball on it. Shape the pizza by gently pressing and pulling.
• Begin by forming a small disc with your fingertips, pushing down from the center towards the edges. Lightly stretch the dough while rotating it. The dough is highly elastic, so you can make it quite thin without worrying about tearing.
• Transfer the pizza dough onto a pizza peel or thin cutting board lightly coated with semolina.
• Add the tomato sauce and vegan cheese as desired.

Baking:

• Carefully slide the pizza onto the hot pizza stone and keep a close eye on it, as it cooks in less than 5 minutes and can quickly go from perfect to burnt.