For filling pices
Tomato sauce
-More to white
- Red pepper
-Sew
-Mushrooms
-Olive oil
-Djath Mozzarella (well with another kind of cheese)
-Melmesa according to taste
Obviously Origano and Kräuter
After copying the white meat and licking the marmalade according to the taste, it is fermented for a few minutes and left aside. In another dish we put the tomato sauce to boil for a few minutes with a little olive oil and we throw oregano and Kräuter.
For pizza dough:
-1 A half cup of water and a cup of milk (the milk is cold and becomes lukewarm water);
-My bean 7 grams (so has a pack) or a big trough;
- A small sugar trough;
Three olives;
-Kryp;
-One oregano bulb;
Yeast beers with a small spoonful of sugar mix with a little tepid water and left to double for 5 minutes.
Then all the members are joined together and heated up to a doubling to about 1 hour. I let it go in the oven at 30 degrees Celsius for 30 minutes and then stop the furnace and leave it for another 30 minutes.
Once the dough is formed, we stretch it to the working table and give it the desired shape (see the picture), first dip it with tomato sauce and throw the meat, then the peppers, the seams and the mousse. All in the end we also put Mozzarella cheese and squeeze a pin on the right and one side of the left. Finally, rinse it with the rest of tomato sauce.
It bakes at 200 for 20 minutes.
The first ten minutes are baked in the baking trays while in the last 10 minutes they take off the carpet and left them only on the baking sheet in the wire at the end of the stove
