Pan Pizza

INGREDIENTS

• 500 G OF ALL-PURPOSE FLOUR
• ½ TEACUP OF SUGAR
• 1 TEASPOON OF SALT
• 1½ TABLESPOONS OF DRY YEAST
• ¼ TEACUP OF OLIVE OIL
• 1 TEACUP OF TOMATO SAUCE 
• 2 TEACUPS OF GRATED MOZZARELLA
• 2 TOMATOES, SLICED
• BASIL

PREPARATION

Put the flour on a clean counter and open a hole in the middle. Arrange the dry ingredients in the centre and mix them a bit. Then, add 1 teacup of water and the olive oil, stirring thoroughly until the dough is very smooth. Knead for about 30 minutes, so the dough is very flexible (if you want, you can beat the dough in a beater). Roll the dough into a ball and let it rise for 30 minutes, covered with a damp cloth. Divide the dough into 6 equally-sized balls and allow it to rise for another 45 minutes, or until it doubled in size, covered with a cloth. Spread flour across the counter and roll out the dough until it’s about the size of the pan you’ll use. Heat up a pan, put in the dough, spread the sauce over it, top it with mozzarella and close the lid. Allow the pizza to grill and the cheese to melt, taking care not to burn the bottom part. When the pizza’s dough is cooked through and the cheese has melted, put the tomato slices and basil leaves. Serve right away. You can use whichever flavours you’d like for the topping.
*Esta receita integra o livro Básico – Enciclopédia de Receitas do Brasil (Ed. Melhoramentos, 2017), à venda nas principais livrarias de todo o Brasil.