Thin crust pizza, a little bit heavy on the topping due to fridge issues... Found some ham and cheese, olives, tomatoes, leeks, sundried tomatoes, mushrooms..... and thought pizza! Opportunity to test my brandnew pizzapans. Bought 4 of these in their original packaging for 1 euro at our local fleamarket, a clean out your attic/basement kind of thing, proceeds are used for the organisation of Carnaval. As it is a small town you usually end up buying stuff your kids classmates -i.e. their parents- throw out and everyone knows that, so you will frequently hear conversations like this:"Look mummy we have one of those at home. Mom: yes honey we USED to have one of those...whispers to new owner; as of today we don't." (I wonder where those pizzapans come from, haven't found out yet.)
2 ts yeast
approx. 1.1/2 cups water
2 tbs olive oil
4 cups breadflour
1/2 cup semolina flour
2.1/4 ts salt
dried herbs (mixed italian)
makes 3 pizzas (30 cm/13") Preheat oven 450F (225C)
Knead for 5-7 minutes. Divide and shape into flat disks and let them rest for 15 minutes. I usually don't roll pizza dough, I try to gently stretch the dough into a circle, hold it up and let the weight of the dough work for me. If you feel the dough is fighting back too much, let it rest for a couple of minutes while you work the other pieces. Slightly slacker -wetter- dough is easier to handle. Cover the dough with plastic foil and let it rise for about 30 minutes. (It will not double in size like breaddough).
Dust the preheated pans with cornmeal and carefully transfer the circles onto the pizzapans and prebake for 5 minutes.
Out of the oven, quickly add the topping of your choice and bake for another 10 minutes.