- Directions -
- Dissolve the yeast and the tablespoon of sugar in the tepid water.
- Meanwhile, sieve the flour into a bowl and mix with the salt.
- Make a well in the centre and pour in the oil and the mixture of yeast, water and sugar. With a wooden spoon, mix until it starts to form a dough. Finish using your hands with the fingers open. You don’t have to knead it too much, just enough to achieve a loose dough.
- Sprinkle some flour on the work surface, take out the dough and create a ball.
- Place it in a clean bowl with a little sprinkled flour, cover with a cloth and leave to prove in a warm place for an hour, until it doubles in size.
- Squash it with your fingers to remove the air and split the dough into four balls.
- Roll out each ball until thin. Any that are unused can be wrapped, once rolled out, in baking paper with a little flour and then frozen.
- Using a frying pan that can be placed in the oven, add a dash of oil, heat and add one of the bases. Cook over a medium heat for 5 to 7 minutes, until the base starts to swell in little lumps.
- Spread a little tomato purée with oregano on the pizza base, arrange the fresh mozzarella on top, tearing it with your hands (never cut it with a knife or you will break its strings), along with the halved cherry tomatoes and a little olive oil.
- Cook in the oven (preheated to 220ºC) for 10 to 15 minutes.
- Remove without forgetting that the handle of the frying pan will be very hot; use a cloth to hold it.
- Place on a serving plate and sprinkle some more oregano.
- Advice -
Making a pizza in both the frying pan and the oven gives a result similar to a professional pizza oven. The pizza will be crunchy, thin and very tasty.