For breakfast or dinner - just whenever you like Italian cuisine Ingredients:For the dough: 1 kg of flour, 3 bags of dry yeast; 3 small spoons of salt, 2 small spoons of sugar, 620 ml of lukewarm water.
Per thread: ketchup, ham, grated cheese, sour cream, mushrooms and chopped oregano leaves.
Preparation:
In a deep container, mix flour, yeast, sugar and salt, and make a well in the middle of the composition and pour water. The water must be lukewarm, rather than boiling, because the dough will not swell.
With a spoon, easily add the flour from the side of the bowl and gradually combine the dough.
When the dough thickens, turn it out on a floured surface and knead well. During compression, add flour as needed so that it does not stick, but it should not be excessive, because the dough should be soft.
The more you knead the dough, the more beautiful it will become, so it automatically becomes easier to cook.
Return the dough to the bowl, cover with a clean cotton cloth and leave in a warm place for about half an hour to swell. When it swells, it becomes approximately twice as large.
Knead the dough again and thin it with a rolling pin to a thickness of 3-4 mm. You can make the circles in two ways – from the dough rolled out with a rolling pin make balls and thin again, or roll out the whole dough in one piece with the help of the small plate turned upside down and measure the circles.
Put all the thread ingredients in the thinned pizza, but you can also add something else or remove it, as you wish.
Cover the circles, turn a little and tighten the edges, line up on an oiled tray or on baking paper and gently cut each pizza in several places with a knife or pierce it with a fork.
Bake at 220 degrees Celsius until brown.
Enjoy your meal. /Telegraph/
