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Tynn pizza

Meny: Lunsj og mellommåltider

Allergener: Gluten, Melkeprodukter

Nybegynner

Personer

Ingredienser

For the dough:

00 flour

200 g

salt

4 g

cold water

115 g

tørrgjær

0.2 g

For the topping:

hermetiserte skrelte plommetomater (pelati)

80 g

oregano

1 ts

mozzarella

100 g

skinke

150 g

sjampinjong

50 g

Tilberedning

Sift the flour through a sieve. Add dry yeast and almost all of the cold water. Knead the dough and gradually add the rest of the cold water. Once the mixture is homogeneous, add salt and knead it a little bit more.
Move the dough to a larger container, close and leave to rest in the refrigerator for 24 hours.
Take the dough out of the refrigerator and leave at room temperature for 2 hours. Form a loaf from the dough and allow it to rise for 1 hour at room temperature.
Cover the loaf and put it back in the refrigerator for 24 hours.
Before cooking, warm the loaf to room temperature.
Roll out the dough and place it onto a baking sheet lined with parchment paper.
Spread the sauce and other ingredients over the dough. Cover it with peeled tomatoes, sprinkle it with oregano and add the ham. Put the mozzarella and the sliced mushrooms on top.

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