Crispy pizza with a thick base

Ingredients for 1 servings:

• 265 g wheat flour
• 225 g semolina (soft wheat semolina)
• 1 ¼ tsp salt
• 10 g yeast (fresh)
• 300 ml water (cold)
• 2 tbsp olive oil
• 200 g onion(s), roughly diced
• 250 g mushrooms, sliced
• 100 g pepper, fresh, diced
• 100 g Italian salami, cut into thin slices
• 200 g cheese, grated, e.g. mozzarella
• 80 g tomato sauce or pizza sauce
• salt and pepper
• Olive oil, for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 5 minutes

Semolina in dough – onions, pepperoni, mushrooms and salami as topping

Mix the flour, semolina, and salt in a bowl. Place the yeast in a small bowl, mix it with a little of the water, and add it to the flour in the middle. Add the olive oil and water and briefly knead everything into a yeast dough. It should be a soft, still slightly sticky dough. Cover it with a damp cloth and let it rise for 45 minutes. Then cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Before preparing the dough, remove the dough from the refrigerator and begin making the topping. Roughly chop the onions, sauté them in a pan with a little olive oil until golden brown, and remove from the pan. Sauté the cleaned and sliced ​​mushrooms in a pan with a little olive oil until soft and set aside. Finely dice the peppers, halve and quarter the salami slices, and return them to the refrigerator. Grease a standard 40×32 cm baking sheet or line it with baking paper. Remove the dough from the bowl and knead briefly. Then roll it out on a lightly floured work surface to the size of a baking pan. Since it shrinks, always work in stages. Roll it out, let it rest briefly, then let it rest briefly until it is the size of the baking sheet. Then press a small edge around the edge with your index finger. Repeat this two or three times until the edge holds its shape. Cover with a cloth and let it rise for about 20-30 minutes. In the meantime, preheat the oven to 235°C. Once the dough is ready, add a little salt and pepper to the tomato sauce. It is best to mix in some dried Italian herbs, or use a ready-made pizza sauce. Spread this over the crust; it should only be a thin film. Then pre-bake the crust in the oven for 8 minutes. Remove from the oven and top with the onions. If the mushrooms have any liquid, drain it off. Place the mushrooms on top of the onions and then top with the pepperoni. If you like, you can add a little more salt and pepper. Then spread the salami and grated cheese on top. Place the pizza in the oven and bake for another 12-15 minutes. Remove, cut into slices, and serve hot. You can also use a green bell pepper instead of the pepperoni. I always use a mix of grated mozzarella, provolone, Romano, Asiago, and Parmesan cheese.