Thin pizza with a yeast doughnut dough starter, baked in a conveyor oven

Bake in a conveyor oven (up to 600F), balancing a slightly lower temperature against a slower belt, about an eight-and-a-half to nine-minute trip, so the bottom browns before the cheese splits.

Mix flour and water into a paste, then bring in the yeast doughnut dough only just barely, leaving slight yellow striations; do not overmix. Let it rise.

Portion 200 g of dough for a thin 11-inch pizza or 400 g for a 16-inch pizza.

Top minimally with thinly cut raw toppings such as small sweet peppers, mushrooms, onion and small dabs of raw sausage; do not precook them.