Pizza with a fluffy crust

Name: Pizza with a fluffy crust
Ingredients: 250 ml lukewarm water; 25 g fresh yeast; 1 teaspoon sugar; 1 teaspoon salt; 45 ml oil; 500 g flour; 35 ml oil; 100 g ketchup; 1 teaspoon dried oregano (optional); 1 teaspoon dried basil (optional); 150 g ham; 100 g corn; 150 g mushrooms; 100 g homemade sausage; 200 g cheese; 50 g pitted olives (optional); 1 medium pepper (150 g) (optional); 100 g other deli meats (optional)

Pasta/Pizza - Pizza with a fluffy crust by Floriana O. - Recipia

Pizza with a fluffy crust rises until doubled in volume, then bakes with ketchup and toppings. The dough stays thick and soft beneath the ham, corn, mushrooms, homemade sausage and cheese, in a homemade ham and corn pizza. I cut it into wide slices and eat them while they’re still hot. Prep: 20 minutes. Cook: 35 minutes. Rest: 65 minutes. Total time: 120 minutes. Serves: 4. Approximately 980 kcal and 36 g protein per serving.

Ingredients

For the dough

250 ml lukewarm water
25 g fresh yeast
1 teaspoon sugar
1 teaspoon salt
45 ml oil
500 g flour

For greasing

35 ml oil

For the sauce and seasonings

100 g ketchup
1 teaspoon dried oregano (optional)
1 teaspoon dried basil (optional)

For the topping

150 g ham
100 g corn
150 g mushrooms
100 g homemade sausage
200 g cheese
50 g pitted olives (optional)
1 medium pepper (150 g) (optional)
100 g other deli meats (optional)

Preparation

1. Put the yeast and sugar in the lukewarm water and stir. Leave for 5 minutes. 2. Pour the mixture into a large bowl. Add the salt, 45 ml oil and flour, then knead until you have a smooth dough. 3. Shape it into a ball, coat it with 5 ml oil and leave it somewhere warm for 60 minutes, until doubled in volume. 4. Heat the oven to 200°C. Grease the work surface with 15 ml oil and roll out the dough. Grease the pan with the remaining 15 ml oil, place the dough in it and bake for about 25 minutes, until golden. 5. Spread the ketchup over the crust and sprinkle with oregano and basil, if using. Top with the ham, corn, mushrooms, sausage and cheese; add olives, pepper or other deli meats, if you have them. Bake for another 10 minutes, until the cheese melts.

Notes

For a meat-free version, replace the ham and sausage with 250 g mushrooms; the dough contains gluten, and the cheese contains dairy. A slice goes well with a simple tomato salad. In a cold kitchen, the dough may take more than an hour to rise, so keep an eye on its volume. Fresh mushrooms can release liquid onto the crust; slice them thinly and space them out, and drain canned mushrooms well. If using olives or other deli meats, taste them first, as some can make the topping quite salty. In a 30 × 40 cm pan, the crust stays thick and is reminiscent of a savory pie. You can make the dough ahead and keep it covered in the fridge, then bring it to room temperature before rolling it out. Leftover pizza keeps covered in the fridge for up to 3 days.