In your mixing bowl, add in Water (1 cup), Granulated Sugar (1 teaspoon) and Instant Dry Yeast (2 1/4 teaspoon). Let it sit for 10 minutes until foamy.
Then, add in Salt (1 teaspoon), Oil (2 tablespoon) and All-Purpose Flour (3 cup). Mix until combined.
Once combined, knead on speed 2 for about 7 to 10 minutes until smooth. (Let the mixer rest in between if necessary)
Form it into a ball and divide them into 4 balls. Transfer them into individual bowl and coat them with Olive Oil (to taste). Cover them and let it sit in a warm place for an hour.
Transfer them into individual bowl and coat them with Olive Oil (to taste). Cover them and let it sit in a warm place for an hour.
Thinly slice Bell Pepper (to taste), Mushroom (to taste), Tomato (to taste) and Canned Pineapple (to taste).
After an hour, preheat you convection oven to 450 degrees F (230 degrees C) or regular oven to 410 degrees F (210 degrees C).
Mix Dried Basil (1 teaspoon) into Tomato Sauce (425 milliliter).
Transfer one ball of dough into the work surface covered with flour. Dust extra flour on top.
Roll out until really thin.
Place on a baking tray dusted with some flour.
Add a layer of tomato sauce. Sprinkle some Cheddar Cheese (to taste).
Add vegetables and mushrooms.
Then add Mozzarella Cheese (to taste).
Lastly, crack in some Ground Black Pepper (to taste). Do not over fill your toppings or else it will not cook well.
Bake it in the oven for 10 to 15 minutes. Mine are usually done in around 13 minutes.