Provencal Pizza

This recipe places more emphasis on making pizza dough. As you know, Italian pizza is made without adding eggs, butter and other muffins, but only with Extra Virgin olive oil - an essential ingredient in a proper pizza. It is thanks to him that the dough turns out to be plastic and thin. This recipe also uses fresh pressed yeast rather than dry, which certainly makes the dough softer and enriches the texture. Alternatively, it is suggested to cook the sauce yourself, because it is not so difficult. The so-called pizza topping is chosen as an example: Provencal herbs, basil, garlic, bell peppers, red onion combined with smoked pork belly, plus mozzarella on the bottom and parmesan on top - tender, juicy and tasteful. We also indicate the diameter of the pizza - 36 cm when rolling out the dough in 3-5 mm.
When the dough stops sticking to the walls, knead with your hands, then roll up a ball, sprinkle with flour, cover with a warm damp towel and set to rise to a warm place.
In the meantime, prepare the pizza sauce. Cut 2 tomatoes crosswise from the top and bottom and place in boiling water for a few seconds. We remove the skin, chop the tomatoes with a knife on a board into gruel and rub through a sieve - we do not need seeds. We also drain the excess liquid - it is immediately visible, because the pulp settles.
Chop the peeled garlic almost into porridge with a knife. The garlic press leaves flat "imperfections" - but decide for yourself ...
Boil the sauce a little over the fire, add salt, sugar, wine vinegar, black pepper, Provencal herbs and chopped garlic.
We also prepare slicing (topping) for pizza in advance: cut red onions and bell peppers in half rings, tomatoes into slices, brisket into thin slices.
When the dough doubles in size, knead it in a circle, first with your hands on the table (sprinkled with flour), then with a rolling pin from the middle. Sprinkle flour on a flat baking sheet or the back of a regular baking sheet, so that later it will be convenient to roll the finished pizza onto a dish. Then, screwing the base onto a rolling pin, transfer it to a baking sheet.
Stick the pizza base with a fork, coat with sauce, not reaching 1-1.5 cm from the edge. Tear the basil leaves for the sauce.
On a coarse grater, rub the mozzarella with thin plates - it will be from below.
Then put the bell pepper, pork belly, tomatoes, red onion on top. Sprinkle everything with Parmesan and sprinkle with olive oil. Bake at 250 ºC for about 10 minutes. until the sides of the pizza are browned.

Ingredients

• high-quality flour - 1 tbsp. with a slide + 2 tbsp. l. for dough
• fresh pressed yeast - 15 g (1 tbsp. l.)
• sea ​​salt and granulated sugar - 1 part tsp each. in the dough and in the sauce according to your taste
• Extra Virgin olive oil - 1-2 tbsp. l. into the dough and a little for sprinkling
• tomatoes - 2 large for the sauce and 1 pc. for slicing
• garlic - 3 cloves
• Provencal herbs - 1 tsp. in sauce
• basil - 1 bunch small
• wine vinegar - 1 tsp. in sauce
• ground black pepper - in sauce, to taste
• mozzarella (for pizza - dense) - 60 g
• smoked pork brisket - 100-130 g
• bell pepper - 1 pc.
• red onion (medium) - 1 pc.
• parmesan - 100 g

Directions

1. Making a dough. In a small mug with warm (no more than 40 ºC) water color the pressed yeast, add salt, sugar, olive oil and 2 tbsp. l. flour, stir and leave to ripen for 15 minutes. in a warm place.
2. When the dough begins to bubble and rise, you can use it further.
3. Sift 1/3 cup of flour into a convenient container and pour out the dough and stir with a wooden spatula, adding a little bit of the rest of the flour, sifting it through a sieve.
4. We take it out of the oven, sprinkle with olive oil (including ruddy edges). Having picked it up slightly, with a light movement, roll it onto a serving board or dish, cut it and eat it in the heat of the heat.