For the dough, put all the ingredients in a suitable bowl (yeast last) and mix well with the dough hook until the dough separates from the edge of the bowl. Warm the dough with the lid closed until it has doubled in size.
Knead again and rise again.
Roll out dough thinly, fit into give, top with various types of toppings and bake at 200 °C for about 15 min.
_Suggestions for toppings:_
Pizza Neapolitana: green tomatoes, processed cheese, peppers, salami, oregano, white bell pepper.
Pizza with minced meat: about 150 g parsley, onions, ground beef, marjoram, pepper, salt, chervil, sage, garlic, chopped olives, chopped capers, grated cheese, green peppers, tomatoes.
Pizza Bolognese: red salami, peppers, mushrooms, grated oregano, cheese, bell pepper, egg octopus.
Pizza Tuscan: parsley, tomatoes, onion, oregano, garlic, thyme, anchovy fillets, salami, processed cheese cut into strips.
In addition, pizzas can be topped with all kinds of leftover sausage, meat and fish. It is important that the dough is thin and the toppings are not too abundant, otherwise the pizza will be too juicy and perhaps not baked through.
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