- For the dough
- ½ cube
Yeast (20 grams)
- 1 pinch
- 400 grams
Pastry flour (plus moe for the work surface)
- 4 tablespoons
- 1 teaspoon
For the dough: Crumble the yeast into a bowl with almost 200 ml (approximately 3/4 cup) of lukewarm water and the sugar and stir until smooth. Place the flour, the oil and salt in the bowl of an electric mixer fitted with the dough hook and beat in the yeast mixture. Knead until the dough is smooth and elastic. Cover and let rise in a warm place for 45 minutes.
Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into strips.
Peel the onion and cut into rings.
Rinse, remove the seeds and cut the pepperoncini into rings.
Cut mozzarella into thin slices.
Preheat the oven to 225°C (approximately 425°F). Grease 2 baking sheets.
Divide the dough in halve, roll each halve out on a lightly floured surface to a thin round and place on the baking sheets.
Drain the tomatoes, mash with a fork, spread over the pizza leaving a border all around. Sprinkle the oregano over and season with salt and pepper.
Divide the bell peppers, onions, pepperoncini and mozzarella among the pizzas, finishing with the mozzarella. Drizzle with olive oil.and bake until the topping is hot, the cheese has melted and the crust is crisp, about 15 minutes.