Pizza with ham and mushrooms

Products (for 4 servings)

Dough:

flour - 1.5 cups,

salt - 2 pinches,

sugar - 1 tsp,

dry yeast - 2 tsp,

water - 3/4 cup,

oil - 4 tablespoons.

Base:

vegetable oil for frying,

finely minced garlic,

2 tablespoons tomato paste,

100 grams of water,

salt,

basil.

Stuffing - proportions according to your taste, here is a list:

ham,

servalat,

mushrooms,

olives,

mozzarella cheese,

bell peppers,

oregano,

garlic,

basil,

tomato paste.

This pizza dough recipe is very unusual, and it might shock or confuse an experienced hostess like me. I learned this dough recipe from a video master class given by an Italian chef who was teaching me how to make pizza. When I first made this dough, to be honest, I was sure the pizza would be inedible and purposely put minimal products so I wouldn't feel bad about throwing it away. )))) But it turned out well, and most importantly - very quickly.

1. We make a funnel in the flour. We add salt, sugar, yeast, oil and COLD! We knead the dough and put it to rest for only 30 minutes.

2. Place the base on the sheeted dough: fry minced garlic in vegetable oil, then add 2 tablespoons of tomato paste, 100 grams or more of water, salt it, add basil and stew for 2-3 minutes.

3. we put the ham and cheese, sprinkle the cheese on the base, arrange the olives in circles, dice the bell peppers (preferably several colors), mushrooms, sprinkle oregano.

4. I baked pizza with ham and mushrooms on a baking stone. If you don't have one, you just put the pizza in the oven at 220 degrees for about 20 minutes.

Bon appetit!

P.S. The trick to making dough is this. If you let the yeast get stale, then the dough won't be as elastic as we need it to make pizza. While the dough is cold, it's amazingly elastic, literally like plasticine, I do not even use a rolling pin when I make a flatbread from it - it is completely amenable to hands. And already in the oven, at temperature, the yeast works and the pizza dough comes out as it should.