- To bake
Pizza pans (20 cm) (approximately 8 inches)
- For the dough
- ½ cube
fresh Yeast (20 grams) (approximately 3/4 ounce)
- 1 pinch
- 450 grams
- 4 tablespoons
- 1 teaspoon
For the dough: In a mixing bowl, dissolve the crumbled yeast and sugar in 200 ml (approximately 3/4 cup) lukewarm water. Add the flour, oil and salt and knead with the dough hook attachment until smooth. Cover and let rise in a warm place for 1 hour.
Grease the pizza pans with oil. Place the dough on a floured work surface and knead. Divide into 4 portions, roll out into large rounds and place on the pans.
Drain the tomatoes and mash with a fork. Spread over the pizza bases, leaving a 2 cm (approximately 3/4 inch) wide border. Season with salt and pepper and sprinkle with oregano.
Rinse the anchovy fillets, pat dry and cut into fine strips. Cut the olives in half. Cut the ham into thin strips. Wipe the mushrooms with a damp cloth and slice. Sprinkle the toppings over the pizza bases.
Thinly slice the mozzarella and sprinkle over the pizzas. Drizzle with olive oil and bake in a preheated oven (225°C) (approximately 450°F) for about 15 minutes.