- For the pizza base
- 250 grams Pastry flour
- 20 grams Yeast
- ⅛ liter lukewarm water
- 4 tablespoons olive oil
For the pizza base, pour the flour into a bowl and make a well in the center. Crumble the yeast and dissolve in some water. Pour into the well and dust over with some flour. Cover and leave for 15 minutes.
Add the remaining water, a pinch of salt and the oil and bring everything together to form a smooth dough. Cover and leave to rise for 1 hour in a warm place.
For the topping, blanch the tomatoes. Rinse with cold water, peel and cut them into small cubes. Sweat slightly in some oil. Season with thyme, salt and pepper. Cut the mozzarella into slices and the salami into thin slices.
For the pizza base, grease the pizza pan and knead the dough again. Roll it out, leaving the edge slightly thicker and lay it in the pan.
Preheat the oven to 250ºC (approximately 475ºF).
Spread the tomato sauce over the dough. Top with slices of mozzarella and salami and drizzle with a little olive oil.
Bake the pizza for about 12 minutes until golden brown.