4 glasses of flour
Half pack of wet yeast or dry yeast
¼ water glass of milk with 1 glass of water
1 sweet spoon of sugar
1 tea spoon salt
The flour is taken in a large container. Mix with salt and sugar and open the middle part of the flour. The mixture of yeast and water and milk is poured into the middle of this flour. (the mixture of water and milk should be warm near the temperature) the yeast is melted in the middle. Then take it out of the flour and knead slowly. In the kneading process, the oil is added. Continue kneading. The dough is a tricky point to take a tray and press it well and knead it with a dough. If this mixture is sticky, add a small amount of slow motion and mix with the flour. If the dough is not too hard and has picked up nicely and has a smooth appearance, it means that it has come to a convulsion. The mixture is expected to ferment for about half an hour in a closed container.
Let’s make the sauce while dough is fermented. Required for this:
2 tablespoons tomato sauce
2 tablespoon ketchup 1 tablespoon water
1 tablespoon oil, some thyme
They are all mixed.
If you want to add corn, mushrooms, salami, sausages, olives, peppers and any other ingredients, set this to the amount you want.
The yeast dough is taken straight from the bench and opened round with a roller. The recommendation is that the dough is 1 finger thick. But you can adjust the size according to your own taste. The dough is spread over a greased tray. Salami wrapped in cheese pieces are placed on the edges and the dough is wrapped. Mixing ingredients are added after the sauce has been poured on. Place one floor below the middle section of the oven. Cooked in a 180 degree preheated oven.