2 1/2 cups all-purpose flour
3/4 cup warm water
1/4 cup olive oil
1 teaspoon salt
1 packet active dry yeast
Topping
1/4 cup olive oil
1 tablespoon dried oregano
300g mozzarella cheese, sliced
150g smoked linguica, sliced into strips
2 large tomatoes, diced
Salt to taste
2 1/2 cups all-purpose flour
3/4 cup warm water
1/4 cup olive oil
1 teaspoon salt
1 packet active dry yeast
Topping
1/4 cup olive oil
1 tablespoon dried oregano
300g mozzarella cheese, sliced
150g smoked linguica, sliced into strips
2 large tomatoes, diced
Salt to taste
Dough
Step 1: In a bowl, dissolve the yeast in warm water
Step 2: Add one cup of flour, olive oil, and salt
Mix well
Step 3: Gradually add more flour until it forms a smooth ball that pulls away from the sides
Step 4: Transfer the dough to a floured surface and knead for 5-7 minutes, adding remaining flour as needed
Step 5: Form into a ball, place in a greased bowl, cover with plastic wrap, and let rest for 40 minutes or until doubled in size
Step 6: Preheat the oven to high temperature
Punch down the dough and knead for another minute
Step 7: Roll out the dough into a disk shape
Step 8: Place the disk over the greased pan, spread with tomato sauce, sprinkle with salt, and top with mozzarella cheese
Topping
Blend tomatoes in blender and strain through a sieve
Spread on the pizza crust, then add smoked linguica, oregano, and olive oil
Bake for 10 minutes or until cheese is melted
Serve immediately.
