Preparation

1. Combine the water and olive oil in a liquid measuring cup.
2. Put the flour, sugar, salt, and yeast in the work bowl of a food processor fitted with the chopping blade. Process briefly to mix, about 10 seconds.
3. With the machine running, pour the liquid through the feed tube, only as fast as the flour will absorb it. Once the mixture forms a ball, process the dough to knead for an additional 45 seconds.
4. Transfer the dough to a stainless-steel mixing bowl and cover with plastic wrap**, or put in a resealable plastic bag.
5. Refrigerate at least overnight and for a maximum of 3 days.
6. When ready to use, remove from the refrigerator and let sit at room temperature for at least 1 hour. Divide the dough into two equal portions, and form each into a smooth, rounded ball. Place each piece of dough into an individual bowl and cover with plastic wrap.
7. Once doubled in size, the dough is ready to use for a pizza crust.
8. Preheat the pizza oven with the pizza stone on the rack to 320°C.
9. Stretch the pizza dough to a 30cm round.
10. Transfer the dough to a pizza peel dusted with flour.
11. Spread the dough with the ricotta spread, leaving a 2cm border.
12. Gently shake the pizza on the peel to ensure it isn't sticking. If the dough is sticking, gently lift the dough and spread additional flour underneath.
13. Set the timer for 4 minutes. Slide the pizza off the peel and onto the pizza stone. Start the timer.
14. Check the pizza as it bakes. Pizza is ready when crust is golden. Use the peel to remove the pizza from the oven, or bake for 1 to 2 more minutes to desired doneness. Slide the pizza onto a cutting board.
15. Top with dollops of Nutella spread and strawberries, with sprigs of rosemary to taste