Contemporary Dutch fusion recipe. Utensils: Three large warm circular baking trays, Three supermarket plastic bags, Oil brush, Garlic crusher, Large warm baking bowl, and A large wooden board for kneeding the dough. Put it on the heater for a minutes before use.
- add 1/2 clove garlic
- add salt
- add 1 can tomato concentrate (optional)
- add red peppers
- add 1 packet active dry yeast
- add 1 can plum tomatoes
- add chili powder (hot)
- add extra-virgin olive oil
- add 3 lbs strong bread flour
- add 1 lb edam cheese
- add onions
- add green peppers
- add oregano
- Add the dry yeast to the flour and mix with a pint or more of luke warm water.
- Add 3 tablespoons of olive oil.
- Kneed the dough for at least ten minutes, dusting the board with flour as necessary.
- Gently heat the garlic in a little oil with some salt.
- Put it in a bowl with a oil brush ready to paint on the baking trays.
- Put the chopped tomatoes into a small pan with the tomato concentrate and heat gently.
- Add some oil, garlic, salt, chili pepper and oregano to taste.
- Chop three large onions, red peppers, bits of sausage and anything else you want to add to the pizza.
- Grate the edam.
- Roll out the dough on the oiled baking trays.
- Paint the top of the dough with garlic oil.
- Put in carrier bag to preserve the moisture while the dough rises.
- Place in a warm atmosphere for half to one hour.
- Too much heat kills the yeast.
- Dollop on the tomato mixture and spread it around.
- Sprinkle on all the toppings and cover with edam.
- Sprinkle on oregano and pour on the rest of the garlic oil.
- Place in preheated oven at about 400 degrees.
- Check after ten minutes.
- Deep pan takes a little longer.