1 kg of flour
500 ml water
6-8 tbsp olive oil
14 g of dry yeast or relevant Qty fresh
1 tbsp salt
1 tsp sugar
# For the filling:
tomato sauce of your choice
grated feta cheese of your choice - emmental, mozzarella cheese
other products of your choice - ham, mushrooms, tuna and so on..
sprinkling of oregano
optional: olive oil with garlic spreads
flour for sprinkling tray and rolling out
Photo added on
Sift the flour and mixed with yeast. In a bowl, pour water, add salt and sugar, mix well, put it in olive oil and began to pour the flour, stirring / knead until his assumption. If necessary, pipette a little more water. Leave to rise. Heat the oven to the highest possible degrees (each oven pizza is hot between 400 and 500 degrees, so that the highest temperature of the oven is as close as possible to the original). Products stuffing prepare according to their type. Wet products such as canned tuna, corn, pineapple, mushrooms, canned, drained and the maximum is even better absorb their moisture with paper towels. The dough is divided into six parts. Each portion is rolled out thin crust, about 50 cm in diameter, as I Roll filo pastry sheets, peppering with flour and wrap rolling pin. Who speaks another technique to thin crust, you can apply it. The whole crust smeared not very thoroughly with tomato sauce, stuffing is spread over half crust, sprinkle with oregano and cover with the other half. The rim is pinched / pressed with fingers. The pizzas are placed in two sprinkled with a little flour pan and bake for pinking, to me these are 10-12 minutes. After removing is optional smeared with garlic olive oil and served immediately. * This time I divided the dough into 3 parts raztochih large circles, and only then cut into two. For this reason, the pizzas are a bit unusual form :) * The dough or residue thereof can be frozen for three months. * The pizzas are thin and crispy just a few millimeters - not greasy, not fluffy and the goal is not to be.