Ingredients:
200 milliliters of water, warm
4 tablespoons of olive oil
1 tablespoon of salt
400 grams of flour
1 sachet of dry yeast, 11 grams
Preparation
blend the water, oil and salt in a bowl. The water ought to be heat when you add the yeast, as this will assist the dough to ferment faster. understand that the salt is blended with the water and oil first because it can not be brought at once to the yeast, as it’d kill it and not ferment.
on the desk form a volcano with the flour and gradually upload the aggregate of water, salt and oil. while you upload all of the liquid you could upload the yeast. mix the whole lot perfectly.
region the dough in a bowl covered with olive oil to save you sticking.
Varnish the pizza dough with olive oil and cover with a fabric so that it does now not dry out.
region the dough in a place that has a high temperature, it can be at the aspect of the range or the oven. allow it ferment for 30 minutes. go back to your floor and knead once more, permit it ferment for forty five mins, varnish with olive oil and cover with a fabric.
upload flour on your floor and stretch with the help of a rolling pin. region the dough on a pizza pan and add tomato sauce, ham, pineapple and cheese. Bake at two hundred °C for 20 mins.