American pizza on a thick dough

Cooking time
140 min
Pizza on a tender dough with sausage, olives and tomatoes. In the recipe it is noteworthy lean dough with olive oil. It is lush and gentle, with him tactilely pleasant to work with and easily rolled it to the Foundation. And in addition to sausage and cheese to the stuffing, you can choose whatever your heart desires!
Due to the large number of toppings, pizza turns fluffy, thick, juicy and delicious. The base for the filling is soft and the edge crunches. But it will still depend on individual oven.
Bon appetit!
In a deep bowl pour warm water and dissolve in it the salt and sugar. The water should be warm to the touch, but not hot, so the yeast in it will feel most comfortable. Sugar necessary for the yeast to sustain, enhance their growth, and the salt in the dough acts as a natural taste enhancer. Without any salt the batter will be bland.
Add the olive oil and instant dry yeast. Means that the yeast needs to be one hundred percent fresh, healthy and alive. Otherwise, the dough just will not rise. And though I have never met even once, but anything can happen! So if you are unsure of your yeast, then, to be sure, it is better to prepare the dough.
Parts screening in the dough of wheat flour, kneading the dough first with a spoon and then hands. In baked goods it is important not to overdo it with the flour. Focus on the consistency of the dough. If it is too sticky, gradually add more flour. Even from the same manufacturer of flour in one batch can differ greatly in their qualities due to the individual characteristics of the grain. I'm not talking about different varieties of flour!
Once the dough much longer! stick to hands, it is ready. It's better it's slightly! sticky than elasticity will resemble a basketball. Such dough delicious pizza already does not work well. Gather dough into a ball, cover with cling film, leave in the bowl to rise in a warm place for an hour. Ideal conditions for proofing dough - high humidity and temperatures around 40 degrees.
After this time the dough will increase in volume.
It is necessary to press down by hand again to remove the proofing in a warm place for half an hour. So the dough will be most magnificent.
Then roll out the dough into a circle with a diameter of about 30 centimeters. The thickness is about 5 millimeters. Bumpers can be a little bit thicker Foundation. The Foundation put on a baking sheet with non-stick sheet or greased.
The oil-based tomato sauce and sprinkle with a third of the total volume of cheese, grated on a coarse grater.
Put smoked sausage, cut into slices cherry tomatoes cut in halves. I added my favorite olives, but this ingredient is not mandatory.
On top sprinkle with remaining cheese and bake American pizza in preheated to 180 degrees oven until Golden cheese crust. It took me about half an hour.

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Cheese 120 gram
Cherry tomatoes 3 pc
Dry yeast dough what to cook 0.5 tablespoons
olive oil 1 teaspoons
Olives 40 gram
salt 0.5 tablespoons
Semi-smoked sausage 70 gram
Sugar 0.5 teaspoons
Tomato sauce 3 teaspoons
water 70 ml
Wheat flour 110 gram


Total calories 255
Total fat 15
Total carbohydrates 18
Total protein 11