For 4 pizzas
- 25 g of fresh leaven (or 20 g of dry yeast)
- 2 dl of warm water
- 1 teaspoon of salt
- 2 soup spoons of olive oil
- 350 g of flour
- Tomato concentrate to be diluted with tomato purée in order to obtain quite a thick mixture so that the dough will remain firm.
- herbs de provence
- grated Gruyère cheese
- diced mozzarella cheese flavoured with olive oil and basil
- small pieces of ham
- fried onions
Prepare the pizza dough by mixing the yeast in warm water. Add the salt, oil and flour, then the water in order to obtain a supple, smooth dough. Shape into a ball. Cover with a cloth. Leave to rise for 1 to 3 hours in a warm room.
Rework the dough on a floured table. Divide into four pieces and flatten into disks as fine as possible. Place them one by one on the oven shovel.Arrange the topping as you wish.Place in the oven. Cook for a few minutes (roughly 2 min.) in a hot oven.