Mediterranean Feta Pizza with Crispy Crust

Method

1. In the bowl of an electric mixer, combine the water and dry yeast. Stir with a fork and let it sit for 3-4 minutes until the yeast dissolves and begins to bubble. Add a splash of milk.
2. Add the all-purpose flour, pizza flour, salt, and sugar. Using the dough hook, mix on low speed for 5-7 minutes until a smooth, elastic ball forms. While mixing, drizzle in the olive oil. The dough should be slightly sticky; if too sticky, add 1/2 tsp more flour and mix again.
3. Let the dough rest for 5 minutes, then mix again for 2 minutes.
4. Lightly coat the dough with olive oil, place it in a bowl, and cover with plastic wrap. Let it rise in a warm place for at least 30 minutes, until doubled in size.
5. Turn the dough out onto a floured surface, knead briefly to deflate, and divide into 3 equal balls. Roll each ball into a thin round base (about 0.5 cm thick).
6. Transfer the pizza bases onto lightly oiled parchment paper. Do this before adding toppings to make moving easier later.
7. To make the sauce, heat a saucepan over low-medium heat with 1 tbsp olive oil and the garlic. Sauté until the garlic is lightly golden, then add the basil, tinned tomatoes, oregano, salt, and pepper. Simmer for about 20 minutes, mashing the tomatoes with a wooden spoon as they cook.
8. Preheat the oven to 350°F. Spread the tomato sauce evenly over each pizza base. Grate the mozzarella on top, then scatter the sliced tomato, onion, green pepper, and one-third of the olive oil and crumbled feta.
9. Bake each pizza for 15-20 minutes, until golden and crispy. Once out of the oven, top with the remaining crumbled feta, black olives, and chopped tomatoes. Drizzle with olive oil and sprinkle with dried oregano.