Pizza Dough Like Italian … Here My Variant with Chanterelles

Mix the flour with the salt and place in a bowl, form a well. The water is poured into this and the yeast is crumbled into it. Then pour in the olive oil. Using a fork, gradually stir in the flour from the edge until everything is well mixed together.

Now knead the dough vigorously with your hands (at least 10 minutes) until an elastic, soft and supple dough is formed that no longer sticks to the fingers.

Place the dough in a bowl, cover and let rest for 30 minutes. Then divide into 4 equal pieces and cover and leave to rest in the refrigerator for at least 24 hours !!!! .... you can leave it for 2-3 days. Before further processing, however, the dough should be allowed to rest at room temperature for at least 30 minutes so that it can dissipate a little heat.

Flour the dough a little on both sides, then shape the dough into a round flatbread by pressing lightly with your fingertips or with the help of a rolling pin. The edge should remain a little thicker. Cover the dough as desired and bake in the oven for about 10 minutes on the highest setting. ... The oven should be preheated to the highest level for at least 20 minutes !!!!!

Cover the pizza as desired ...... here's my suggestion ..... tomato sauce, cheese, chanterelles (I still had some in the chest) raw ham and a fresh, cracked egg in the middle ... that was very tasty ..... quantities are difficult because everyone has a different preference ..........