An easy pizza dough for those who love thin dough and not like bread. Our materials are simple, and we can improvise with whatever materials our refrigerator has.
Materials
- 500 g hard flour
- A little cornflour for the opening
- Or sachet of yeast
- 250 g of lukewarm water
- A pinch of salt
- 2-3 k in olive oil
Directions
- Take a little water (from 250g), a little sugar and a little flour and activate the yeast. (wait around a quarter in a warm place)
- While waiting for a bowl to activate, add the flour, salt and oil and create a dent in the middle.
- Once it is ready, we throw it in the depression and we slowly take our flour together with the rest of the warm water until it becomes a firm dough but also malleable.
- Grease or flour a bowl and place the dough inside to rest. Pour very little olive oil on it to prevent it from drying out.
- Put a film in the bowl and a towel and leave it for an hour in a warm place or 2 hours at room temperature. When the hour has passed and our dough is ready, divide it into 3 equal parts (if we want our dough thinner) or into two parts (if we want our dough thicker) for a 32 cm pizza pan.
- We open it either with our fingers by pressing it in circular movements, or with the rolling pin if we want it crisp.
- We do not make it bigger than the bottom of the pan, and our filling should be up to one point before the end of the dough.
- For a wonderful baking, place oil paste and between the dough and the oil paste, sprinkle with corn flour.
- Bake in a strong oven until our ingredients are golden brown
English 
Greek 