For 4 persons
For the flavored dough:
250g of white flour
150g of cereal flour
1 teaspoon of salt
Dry spices: oregano, thyme, Herbes de Provence, fennel seeds
1 packet of bread yeast
40cl of lukewarm water
For the tomato sauce:
1 fresh tomato coulis or canned passata
1 small amount of tomato paste
Spices: oregano, Herbes de Provence, etc.
1 small crushed garlic clove (optional)
1 tablespoon of olive oil
For the toppings, your choice:
1 block of diced mozzarella
1 small drained can of natural tuna
1 thinly sliced shallot
2 slices of Mortadella or flavored Rostello ham
gorgonzola and other cheeses
1 First, preheat the oven to the minimum temperature for 5 minutes. In a bowl, mix the flours, salt, spices, and yeast. Dig a well in the middle and pour in the lukewarm water, then incorporate the flour by knitting with your fingers. If there is too much flour, moisten with extra water and work the dough to obtain a smooth and supple ball. The wetter the dough, the more crumb you will get. Cover 2 baking sheets with parchment paper coated with olive oil. Divide the dough into 2 balls and place them in the oven. The dough will double in volume while you prepare the sauce.
2 In a pan, pour the olive oil, spices, tomato paste, garlic, season and heat over medium heat, stirring with a wooden spoon until everything simmers slightly and the aroma is released. Pour the tomato coulis and blend well, then let simmer gently without further care. You will get a fragrant and thick sauce.
3 It is time to get out your favorite toppings: natural tuna is lighter than oil tuna, but you can always season it with a little bit of oil, herbs, salt, and pepper. The salmon will be better if you add it at the end of cooking to an area where you have replaced the tomato sauce with seasoned sour cream. The rocket should be added at serving time.
4 Preheat the oven to 200°C (thermostat 6-7). Take out the tray from the oven and take a ball of raised dough. Flour it on both sides and flatten it by hand directly onto the lined plate. If a crust has formed during the rising, place this side on the plate. If you prefer thin and crispy dough, roll it out to 1/2 cm or if you prefer crispy-soft, roll it out to 1.5 cm. Spread the sauce with a wooden spoon leaving an edge to avoid overflow. Top the pizza, spread the mozzarella all over. Sprinkle again with oregano and a drizzle of olive oil, and bake at 200°C (thermostat 6-7) for about 10-15 minutes or until the cheese is golden all over. You can prepare the second pizza in the same way.
To Finish: Let it cool down a bit before cutting.