Make the Crust: In a large bowl, mix the flour, sugar, and salt. Add the eggs and butter, then combine until a smooth and elastic dough forms. It should not stick to your hands. If it’s too sticky, add more flour. If it’s too dry, add a little water. The dough is ready when it forms a ball and feels smooth.

You’ll know by the soft thud sound it makes. To keep the crust tender, mix only until it comes together; don’t overmix.

Roll Out the Crust: Roll the dough into a circle about ¼ inch thick and large enough for a baking sheet. You can use a rolling pin or your hands. The dough is ready when it feels smooth and even. If it’s too thin, the crust may break. So, roll it out to the right thickness, then stop.

Bake the Crust: Preheat the oven to 375°F. Bake the rolled-out crust for 20-25 minutes. The crust is done when it is golden brown and crispy. You will smell it baking, and it will make a nice crackling sound. If you don’t bake it long enough, the crust may turn out soft. Bake it for the right time, then stop.

Make the Cream: In a large bowl, whisk together heavy cream, sugar, and vanilla extract until smooth and creamy. You can tell it’s ready by how it feels under your spoon. Whisk it enough so it doesn’t become lumpy. Whisk until it’s smooth, then stop.

Assemble the Pizza: Spread the cream evenly over the baked crust, then add the toppings. It’s ready when everything is spread evenly. Be sure to spread the cream well; this helps the toppings mix evenly and keeps the pizza looking neat.

Serve the Pizza: Slice the pizza into wedges and serve it right away. It’s ready when you’ve sliced it. Be careful to slice evenly so that the pieces are neat and easy to serve.