2) Measure out 400 ml warm water (it should be pleasantly warm on your wrist). Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes.
3) Put the salt and 450 g of the flour into a food processor. Pulse 5 times to blend. Pour in the yeast and water and pulse 5 times. Add the olive oil. Add the remaining flour 225 g at a time, pulsing and scraping the sides of the bowl until well blended. As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns, until the dough is smooth and elastic.
4) Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap or a tea towel. Allow the dough to rise in a warm place for about 45 minutes, until doubled in size, then punch it down. Divide it in half; each half will make 1 (30 cm) pizza.
5) Place on a cornmeal-dusted pizza stone, pizza pan, or cookie sheet. Roll up edge slightly to create a ridge around the pizza. Bake for 16 to 18 minutes, or until crust is light brown.
6) This recipe will only use half of the dough, so freeze the other half. Place the dough in a resealable freezer bag. To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the dough out while cold then allow it to come to room temperature before adding toppings.
7) Make the chocolate pizza: preheat oven to 200 degrees C.
8) After baking the dough, milk chocolate and white chocolate chunks should be sprinkled over the surface. Top with mini marshmallows, banana slices and peanut butter drizzle can also be added.
9) Place pizza into oven for 3 to 5 minutes to melt the chocolate and marshmallows.