- For the dough
- 250 grams Pastry flour (plus more for the work surface)
- 20 grams Yeast
- ⅛ liter lukewarm water
- 4 tablespoons olive oil (plus more for the pizza pan)
Place the flour in a bowl and make a well in the center. In a small bowl, crumble the yeast into a little of the lukewarm water, pour it into the well and scatter a little of the flour over the yeast. Cover and let stand in a warm place for 15 minutes.
Stir in the remaining water, oil and some salt, transfer the dough to a floured surface and knead until smooth. Place in a bowl, cover and let stand in a warm place for 1 hour.
For the topping: Rinse the chile, slit lengthwise, remove the seeds and white ribs and finely chop. Blanch the tomatoes in a pot of boiling water for 10 seconds, rinse with cold water, peel and cut into small cubes.
Heat the oil in a saucepan, add the chile and cook briefly. Stir in the thyme, season with salt and pepper.
Slice the mozzarella, clean the mushrooms with a damp cloth and slice.
Preheat the oven to 250°C (approximately 475°F). Lightly oil a round pizza pan or a large baking sheet. Knead the dough again, roll out and place on the pizza pan making a slightly thicker edge.
Spread the tomato sauce over the dough. Top with mozzarella, mushroom and salami and drizzle with a little olive oil. Bake until the crust is crisp and the cheese has melted, 12 -15 minutes.