Summary

Ingredients

For the dough:

• 4 tablespoon oil
• 400 g flour
• 30 g yeast
• 0.5 teaspoon ½ sugar
• 225 ml water, lukewarm
• 1 teaspoon salt

For covering:

• 0.5 kg ½ tomato (s)
• 0.5 teaspoon ½ salt
• 1 pinch (s) pepper
• 200 g ham
• 100 g cheese
• 50 g parmesan, rated
• 4 tablespoon oil

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Instructions

1. Sift the flour into a bowl. Mix the yeast with the sugar and the water in a small bowl, add to the flour and mix with the flour. Add the salt and oil and beat everything to a smooth, supple yeast dough. Sprinkle the dough with a little flour and cover and let rise for 30 minutes.
2. For the toppings, peel the tomatoes and cut them into slices. Cut the ham into small pieces. Grate the cheese and mix with the grated Parmesan cheese.
3. Dust the baking sheet with flour. Preheat the oven to 220 °.
4. Knead the risen yeast dough together again, cut into 4 parts and place each part on a floured work surface into a circle of 22cm. Roll out the diameter. Place the circles on a floured baking sheet. Or roll out the dough directly on the baking sheet; it should be about 3mm. be fat. Place the tomato slices on the pizza base, season with salt and pepper. Place the ham on top of the tomatoes. Sprinkle the grated cheese on top and drizzle all of the pizzas with the oil. The pizzas on the lowest sliding bar for 15-20 minutes. to bake. Serve the pizzas warm.
5. TIP: The pizza base is particularly crispy if you push the baking sheet directly onto the base of the oven. The dough becomes softer if it is baked on a sliding bar.