Recipe:
Dough:
All purpose flour, depending of how many individual pizzas I like to do.
Dry yeast, 1 sachet for a pound of flour.
Whole fat milk, so much as necessary, until the dough does not stick in our hands.
Extra virgin olive oil, 2 tbsp for half a kg of flour.
Coating:
Ketchup, not too much and a pinch of oregano and a pinch of salt, if we can not eat our pizza unsalted. Boiled turkey cut into large pieces, smoked cheese cut into large pieces, onion into thin strips, colored peppers in small pieces, tomato into thin slices, olives without their core and anything else we like, preferably low in calories if you want to eat your pizza for dinner. Ingredients, such as cheese, which have more fat come on top, to cover the rest of the ingredients to prevent them from drying out.
Execution:
Let the pizza dough to rise, covered, for at least 1 hour before cooking, and if you do not want to add more oil, don’t bake it in a baking pan greased with oil. Bake it on parchment paper folded in half, directly on the oven shelf .
To make the dough even fluffier, let the dough rest in the refrigerator overnight.
Bake your individual pizza at 200 degrees Celsius-using a piece of your ready dough, resistors up and down, in preheated oven for 15 to 20 minutes, depending on the strength of our oven.
If you want to make a large pizza, use a larger portion of your dough, bake the pizza in a preheated oven at the same temperature for half an hour to three quarters, depending on the strength of our oven.
Bon appetit!