Before starting this recipe, organise for a warm space to proof uncooked pizza dough.
Place water into a jug, add yeast, stir until combined. Leave 10min., to rest. Dust a clean workbench with ½ cup FATE mix.
Meanwhile, place remaining FATE mix (not extra) and salt into a large bowl, create a well in the centre. Pour rested yeast and water, and oil, into the well.
Using electric beaters, mix 1min., until smooth. Scrape beater blades to remove remaining dough. Spoon dough onto dusted workbench, lightly dust the palm of your hands with extra FATE mix.
Gently knead dough to form a ball. Slice ball into two, gently knead each half again, to form two smaller balls. Place dough balls in organised proofing area, covered, 30min., until 1.5-2 times the size. While dough is proofing, heat oven to 200°C., and line two oven trays with baking paper that have been lightly sprayed with oil.
Place proofed dough balls onto workbench dusted with FATE mix (you may need to use a little more FATE mix). Using hands, gently flatten each ball of dough into a circle, approx. 22cm in diameter. Using a large spatula, carefully lift dough onto prepared trays.
Lightly brush pizzas with oil. Bake 10min., remove pizzas from oven., place toppings of choice over surface, bake further 10-15min., until cooked through.