Pizza #2

This time I topped the pizza with minced meat (400 g, browned on a dry pan), fresh mushrooms (about 100 g) and red bell pepper. And of course lots of grated cheese :)

Recipe for the pizza dough here, but repeated below.

For the dough:

• 1.5 dl warm water
• 1 baggie of dry yeast (or 25 g fresh yeast)
• 1 tsp salt
• 0.5 dl oil
• 4.5 dl all-purpose flour

Additionally:

• 2 tbsp tomato puree
• 1-2 dl water
• 150 g grated cheese 
• (oregano)

What to do:

• Mix the dry yeast with about 1 dl of flour. Add 1.5 dl of warm water (should feel warm to the touch), and mix well. If you're using fresh yeast, simply dissolve it in lukewarm water.
• Add the salt and the oil, and start adding flour a deciliter at a time, mixing well after each addition.
• Knead the dough until it is elastic, and does not stick to the hands or bowl.
• Cover the dough with a towel and leave to rise for about half an hour.
• Spread the dough over a baking tray lined with baking paper.
• Combine the tomato puree and water, then spread the resulting tomato sauce over the pizza dough.
• Chop the toppings and spread them over the dough.
• Finally, generously sprinkle with grated cheese.
• Bake at 225 C for about half an hour, until the cheese is golden brown.