Dough
1/2 kg of wheat flour
30 g of active dry yeast
1 Pinch of salt
1 Cup (US) of water
1 Egg
3 Tablespoons of olive oil
1 Teaspoon of salt
Olive oil to taste
Recheio
1 Chalice (cup) of tomato sauce
200 g of mozzarella cheese slices
Tomatoes, oregano, and olives to taste
Dough
1/2 kg of wheat flour
30 g of active dry yeast
1 Pinch of salt
1 Cup (US) of water
1 Egg
3 Tablespoons of olive oil
1 Teaspoon of salt
Olive oil to taste
Recheio
1 Chalice (cup) of tomato sauce
200 g of mozzarella cheese slices
Tomatoes, oregano, and olives to taste
Put the flour in a bowl, make a hole in the center, and add the yeast, salt, half of the water, the egg, the olive oil, and the salt
Mix well and add more water if needed until the dough comes together
Divide the dough into 6 parts and let it rest for 1 hour
Open the dough into thin discs
Grease the bottom of a pressed pan with a thin layer of olive oil and place the pizza
Brush with tomato sauce, spread the mozzarella cheese, add tomatoes and olives, and sprinkle with oregano
Cover the pan and cook for 7 minutes
Turn off the heat and let it sit until the pressing is done
Serve immediately, drizzled with a thin layer of olive oil.
