Ingredients:
for a large pizza (4 serves/ the stove tray)
300g flour
1/2 tsp salt
20g fresh yeast (1 package dry yeast)
187ml warm water
2 tbsp olive oil
Other ingredients: olive oil for the tray, flour for the kneading board
Preparation time: 1h15' (including rising time)
Difficulty: low
Method
Sift the flour and the salt into a large bowl. Make a hole in the middle. Add the yeast previously crumbled in 2 tbsp of warm water (you may also add a little sugar). Mix a little flour with the yeast mixture, cover and let it rise until the surface is a little cracked (15 to 20 minutes).
Slowly add 1/8l of warm water and olive oil and knead with the flour until it rises and it doesn't stick to the bowl (you can knead it with your hands or with the dough hooks of the mixer). Continue kneading until the dough is smooth and soft. Powder the dough with flour, cover and let it rise at room temperature for about 30 minutes.
Grease the baking tray with oil. Preheat the oven at 220 Celsius degrees. Knead the dough one more time thoroughly. Roll the though on the kneading board sprinkled with flour and put it into the tray. Add the filling and bake for about 20-25 minutes.
If the dough is larger than the tray, I sprinkle some grated cheese and fold the surplus over (Pizza Hut style). First I add pizza sauce to the dough - made cold or cooked and cooled (with tomato paste or mashed tomatoes, finely chopped or blended onion, seasonings, etc.). Then I sprinkle dried oregano and basil and then I add the filling with grated cheese or mozzarella on top, olives, slices of tomatoes etc. Be careful not to add to much moist filling (tomatoes, peppers, onion, mushrooms, especially not directly on dough), otherwise the dough won't cook nicely.
Bon appetit!
