Prep 10 mins
Cook 5 mins
- 3 lbs strong bread flour
- 1 (1/4 ounce) packet active dry yeast
- extra virgin olive oil
- 1 (14 1/2 ounce) can plum tomatoes, chopped
- 1 (6 ounce) can tomato concentrate (optional)
- chili powder (hot)
- 1⁄2 garlic clove, peeled
- green pepper
- red pepper
- 1 lb edam cheese
- Add the dry yeast to the flour and mix with a pint or more of lukewarm water.
- Add 3 tablespoons of olive oil.
- Knead the dough for at least ten minutes, dusting the board with flour as necessary.
- Gently heat the garlic in a little oil with some salt.
- Put it in a bowl with a oil brush ready to paint on the baking trays.
- Put the chopped tomatoes into a small pan with the tomato concentrate and heat gently.
- Add some oil, garlic, salt, chili pepper and oregano to taste.
- Chop three large onions, red peppers, bits of sausage and anything else you want to add to the pizza.
- Grate the edam.
- Roll out the dough on the oiled baking trays.
- Paint the top of the dough with garlic oil.
- Put in carrier bag to preserve the moisture while the dough rises.
- Place in a warm atmosphere for half to one hour.
- Too much heat kills the yeast.
- Dollop on the tomato mixture and spread it around.
- Sprinkle on all the toppings and cover with edam.
- Sprinkle on oregano and pour on the rest of the garlic oil.
- Place in preheated oven at about 400°F.
- Check after ten minutes.
- Deep pan takes a little longer.
This was good! I just think 3 large onions is a bit much. I used 1/2 of a medium onion sliced very thin, 1/2 red pepper, and 2 strips of crispy bacon. The Edam was a nice and creamy choice.