Perfect thin-crust pizza

Name: Perfect thin-crust pizza
Ingredients: 360 ml lukewarm water; 7 g dry yeast; 30 ml olive oil; 438 g flour; 1 teaspoon salt; 1 teaspoon oregano; 100 g ketchup; 80 g thinly sliced salami; 80 g thinly sliced ham; 120 g bell pepper; 75 g onion; 150 g tomatoes; 100 g grated Emmental; 125 g mozzarella

Pasta/Pizza - Perfect thin-crust pizza by Clementina G. - Recipia

Perfect thin-crust pizza is baked as two thin crusts, topped with salami, ham and cheeses, until the edges are golden. It’s a homemade pizza with salami, ketchup and vegetables on top, made with yeasted dough and usually served for dinner. I cut each crust into eight slices. Preparation: 20 minutes. Cooking: 28 minutes. Resting: 65 minutes. Total time: 113 minutes. Servings: 4. About 790 kcal and 35 g of protein per serving.

Ingredients

For the crust

360 ml lukewarm water
7 g dry yeast
30 ml olive oil
438 g flour
1 teaspoon salt
1 teaspoon oregano

For the topping

100 g ketchup
80 g thinly sliced salami
80 g thinly sliced ham
120 g bell pepper
75 g onion
150 g tomatoes
100 g grated Emmental
125 g mozzarella

Preparation

1. Pour the lukewarm water into a bowl and sprinkle the dry yeast over it. Leave for 5 minutes without stirring. 2. Add the olive oil, then gradually mix in the flour, salt and oregano. Knead for 10 minutes, until the dough no longer sticks to your hands. 3. Cover the bowl and leave the dough to rise for 60 minutes, until it doubles in size. 4. Divide the dough in two and roll each piece out thinly. Spread with ketchup, then add the salami, ham, sliced pepper and onion, sliced tomatoes, grated Emmental and mozzarella. 5. Bake the two pizzas at 220°C for 28 minutes, until the edges are lightly browned.

Notes

A green salad goes well with it; a cold slice is a little like salami bread. Keep leftovers in the fridge for up to 3 days. In a cool room, the dough may need more than an hour to double in size. Choose meaty tomatoes and slice them thinly; if they release a lot of juice, pat them dry before putting them on the crust. The middle can stay soft if there’s too much topping; the crust contains gluten, and the cheeses are dairy.