Pizza on thick dough in the oven

Step-by-step cooking

1. Step 1:

   

   Pour warm water into a deep bowl and dissolve salt and sugar in it. The water should be warm to the touch, but not hot, so the yeast in it will be as comfortable as possible. Sugar is necessary for yeast to maintain vital activity, activate their growth, and salt acts as a natural flavor enhancer in the dough. Without salt, any dough will be bland.

2. Step 2:

   

   Add olive oil and dry fast-acting yeast. The implication is that yeast should be one hundred percent fresh, workable and alive. Otherwise, the dough just won't rise. And even though I have never met such a thing, but anything happens! Therefore, if you are not sure about your yeast, then it is better to prepare a sourdough for reinsurance.

3. Step 3:

   

   Sift wheat flour of the highest grade into the dough in parts, kneading the dough first with a spoon, and then with your hands. In any baking, it is important not to overdo it with flour. Focus on the consistency of the dough. If it sticks too much to your hands, then gradually add more flour. Even from the same manufacturer, flour in one batch can differ greatly in its qualities due to the individual characteristics of the grain. I'm not talking about different kinds of flour!

4. Step 4:

   

   As soon as the dough stopped being strong! stick to your hands, it's ready. Let it be better slightly! sticky than the elasticity will resemble a basketball. From such a dough, a delicious pizza will not work out in any way. Assemble the dough into a ball and, covered with cling film, leave in a bowl to rise in a warm place for an hour. Ideal conditions for proofing the dough are high humidity and a temperature of about 40 degrees.

5. Step 5:

   

   After this time, the dough will increase significantly in volume.

7. Step 6:

   

   It needs to be kneaded by hand and put away again for proofing in a warm place for half an hour. So the dough will turn out as lush as possible.

8. Step 7:

   

   Then roll out the dough into a circle with a diameter of about 30 centimeters. The thickness is about 5 millimeters. The sides may be slightly thicker than the base. Transfer the base to a baking sheet covered with a non-stick sheet or greased with oil.

9. Step 8:

   

   Grease the base with tomato sauce and sprinkle a third of the total volume of cheese grated on a coarse grater.

10. Step 9:

    

    Lay out the half-smoked sausage, cut into circles, cherry tomatoes, cut into halves. I also added my favorite olives, but this ingredient is not required.

11. Step 10:

    

    Sprinkle the remaining cheese on top and bake American pizza in a preheated 180 degree oven until a ruddy cheese crust. It took me about half an hour.