How to make
The yeast is dissolved in 2/5 cup (100 ml) of warm water with the sugar and 2 tbsp. of flour and it is left to activate in a warm place for 10 minutes. I always activate it, because I want to be sure that the yeast suitable for use.
With the yeast and the other products, a soft dough is kneaded, which is left in a warm place, until it doubles in volume, i.e. to rise.
The risen dough is divided into three balls. The balls are rolled on three relatively thin round crusts. However, if you like pizzas with thick crusts (American type) you should divide the dough into two parts.
Take one crust and put it on a tray, you can also use a pizza tray, the bottom of which is covered with baking paper. Lightly grease the paper with oil, this way a crispy crust is obtained. Depending on your taste, you can skip this step.
Here, I personally lightly bake each crust in an oven preheated to 390°F (200°C) and then spread them with the tomato sauce and put the stuffing on them. You can proceed at your own discretion.
Each one of them is smeared with tomato sauce or ketchup and the toppings are placed on top. Sprinkle with black pepper and the dried spices.
Bake in a preheated oven at 390°F (200°C) oven, until the desired doneness (we like it slightly toasted).
After removing it, it is drizzled with olive oil and sprinkled with salt, so the pizza becomes tastier and more aromatic, especially the onions on it.
It is served decorated with fresh basil leaves.
Enjoy it!
