- flour - 500 Grams (base)
- olive oil - 4 items. spoons (base)
- salt - 1 teaspoon (base)
- Water - 300 milliliters (warm, base)
- yeast - 2 teaspoons (dry, base)
- sugar - 1/2 teaspoons (base)
- bulb - 1 piece (layer of piazzaiola)
- olive oil - 3 st. spoons (piazzaiola layer)
- Garlic - 1/2 Pieces (layer of piazzaiola)
- tomatoes - 400 Grams (cut, layer of piazzaiola)
- oregano - 1 teaspoon (layer of piazzaiola)
- Basil - 2 pieces (layer piazzaiola)
- salt - 1/4 teaspoons (piazzaiola layer)
- pepper - 1 pinch (piazzaiola layer)
- Mozzarella cheese - 1 Piece (stuffing)
- ham - 2 Pieces (Parma, stuffing)
- sausage - 2 Pieces (stuffing)
Pour the flour into the bowl. Mix yeast with sugar and 50 ml of warm water, mix and leave for 10 minutes. Add the olive oil and salt to the flour. So yeast look after 10 minutes. Add yeast to the flour, vegetable oil, salt, 250 ml of warm water. Mix and knead. ... knead to this point. Cover the dough with a clean dry towel and let stand for 1 hour. Cooking pizzaiola - chop onion and garlic, fry in olive oil, add tomatoes and spices. Cook on low heat for half an hour. Then let the sauce cool. This is how the ready-made dough looks. It's time to heat up the oven. Take 1/3 of the test ... ... and evenly spread it over the pizza mold. Let it stay 10-15 minutes. If you want a layer thinner, then roll the dough with a rolling pin. We cut into Mozzarella. We cut ham and salami. Pour the base with piazzaiola sauce. We put the stuffing on top. Then add the cheese. Bake for 20 minutes. The dish is ready!
Servings: 2