Ingredients
175 g of flour
— 1/4 tsp. Salt
— 1 tsp. Yeast
— 1/4 tsp. Salt
— 1 tsp. Yeast
— 125 ml of warm water
— 1 tbsp. olive oil
— 1 tbsp. olive oil
Method
In warm water, dissolve the salt and yeast, add a third of the flour, mix well and let stand until the bubbles appear. Then add the rest of the flour, knead the soft elastic dough, put it in a dish, sprinkled with flour, then sprinkle with flour, cover with a towel and put it in a warm place until it is doubled. Roll out thin, I got a base about 40 cm in diameter.
Only I was not too thinly rolled out) rather I had a lot of stuffing and it turned out in the center thinly) and on the edges more magnificent).