Our Recipes Classic mozzarella pizza

Ingredients for the filling/topping

ham, mushrooms, sausage, wurstel, or as you wish

Recipe:

mix all the ingredients together, keeping aside part of the water (about 1.5 litres) to be added a little at a time, and work to produce a very soft dough (like ciabatta). Put about 1.0/1.2kg of dough into a well-oiled 50cm-wide oven-dish, and leave to rest for 30 minutes at 28°C in a refrigerated cell (or until it doubles in volume).
Roll out well using the fingers at least twice, letting it rest a little between each rolling (around 30 minutes). Make two discs, add the tomatoes, and leave the dough to rise for at least two hours at 28°C in the cell (or until it doubles again in volume). Bake at 210/220°C for 10/12 minutes. When the crust has begun to colour, add the mozzarella and any other toppings to taste.