This recipe will yield two very thin, round pizza bottoms of about 30 centimetres in diameter.
about 300 ml flour
10 g fresh yeast
about 120 ml water
pinch of salt
1 tsp honey or sugar
1 tbsp olive oil
Use a heavy-duty tabletop mixer fitted with a dough hook to prepare the dough. Put the flour, the crumbled yeast, water and oil in the mixer bowl. Knead the dough for 13 minutes, add the salt and honey and
continue kneading for a couple of minutes longer. Note that you may need to add more flour, especially if you are using fine wheat flour instead of coarse wheat flour.
Place the dough in a bowl, cover with plastic wrap and let rest and rise for about 30 - 45 minutes. Knead the dough on the work surface and let rest for 5 - 6 minutes. Divide the dough in two parts and roll them out into two very thin disks or squares.
Cover with towel and let rise.
Spread desired filling on the pizza bottoms and transfer the pizzas in the oven. Bake according to the instructions given in the pizza recipe used.
See recipes for seafood pizza and vegetable pizza.
Recipe source: adapted from a recipe in MTV3/Kaikilla mausteilla, "Pizzaohjelma", 1998.