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1
Position the oven rack on the bottom of the oven and preheat to 450 degrees F.
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2
Line a heavy large baking sheet with parchment paper.
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3
Roll out the dough to a 9-inch-diameter round.
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4
Transfer the dough to the prepared baking sheet.
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5
Using your fingers, make indentations all over the dough.
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6
Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes.
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7
Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over.
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8
Bake just until the chocolate begins to melt, about 1 minute.
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9
Sprinkle the hazelnuts over the pizza.
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10
Cut into wedges and serve.
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11
Mix the warm water and yeast in a small bowl to blend.
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12
Let stand until the yeast dissolves, about 5 minutes.
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13
Mix the flour and salt in a food processor to blend.
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14
Blend in the oil.
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15
With the machine running, add the yeast mixture and blend just until the dough forms.
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16
Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute.
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17
Transfer the dough to a large oiled bowl and turn the dough to coat with the oil.
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18
Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour.
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19
Punch the down dough and form into ball.
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20
The dough can be used immediately or stored airtight in the refrigerator for 1 day.
