Add sugar into warm water and stir. Sprinkle dry yeast and mix well. Leave aside for 3-5 minutes for it to get foamy.

In a standing mixer bowl, add in flour, salt, olive oil and previously prepared yeast mixture. Mix to incorporate and then knead for 10 minutes.

Form the dough into a ball and place it in a greased bowl. Oil your hands a bit to prevent the dough from sticking. Coat the dough with some oil to prevent crust forming on it. Cover the bowl tightly with a cling film and leave until the dough double its size in a warm and draft free place.

After the dough has risen doubled its size, place it on a floured surface. Lightly knead and then divide into 3 equal pieces. Form each piece into a ball and set aside. Cover the balls with cling films when not using so they don't get dry.

Roll 1 ball into a circle of 11 inch (28 cm), more or less. Then place is on a pizza peel that has been sprinkled with semolina beforehand. Adjust and stretch the dough a bit. Make a border all around by pressing the edges with your fingers.

Distribute 1 cup of chopped rendang onto the dough. Then sprinkle 1 cup of shredded mozzarella on top followed by sliced red onion and chili.

Carefully slide the pizza into a preheated oven with pizza stone at 400ºF (200ºC) and cook for 15-20 minutes. Meanwhile 1 pizza is baking, prepare another one. Once cooked, remove from the oven, slice and enjoy!