0,5 kg. - BREAD WHEAT FLOUR
250 gr. - WATER
35 gr. - BAKER´S YEAST
8 gr. - SALT
8 gr. - SUGAR
50 gr. - OLIVE OIL
PREPARATION:
-ACTIVATE THE BAKER´S YEAST-
DISSOLVE THE SUGAR AND BAKER´S YEAST IN HALF OF THE WATER...
...AND LEAVE FOR 6-7 MINUTES TO GET SWELLEN
PUT ALL WHEAT FLOUR IN A BOWL...
...ADD SALT
MIX
OPEN A HOLE IN THE CENTRE...
...AND PUT THE OLIVE OIL AND ACTIVATED BAKER´S YEAST
MIX ALL INGREDIENTS FROM INSIDE OUT, WITH A SPATULA OR BY HAND...
...ADD THE REST OF WATER
KEEP STIRRING
THE DOUGH IS OK, WHEN IT DOES NOT STICK IN YOUR HAND
NEXT
LET REST THE DOUGH IN A BOWL COVERED WITH PLASTIC WRAP FOR 1h.30
KNEAD THE DOUGH AGAIN...
...AND FLATTEN IT BY HAND AS YOU SEE
SPLIT THE DOUGH IN TWO TO GET 2 PIZZAS
KEEP DOING THE FLATTEN PROCESS...
UNTIL YOU GET THE THICKNESS THAT YOU DISIRE
NOW STARTS THE PIZZA´S EDGE
PUT IN A PIZZA´S BAKING DISH
-BAKING DISH SIZE-
BASIC FLAVOUR´S TOMATO PUREE
GRATED CHEESE
NEXT
TUNA IN BRINE
CHORIZO
EXTRA CHEESE
BAKE IN A PREHEATED OVEN 220 C. FOR 15-20 MINUTES
AND IT´S DONE
ENJOY YOUR MEAL
GOES WELL WITH... WHEREVER