(Makes 4 large (28 cm), or eight thin pizzas)
600 gr flour
2 teasp salt
15 gr fresh yeast (or 4 grams instant yeast)
2 teaspoon salt
4 tbsp olive oil
3,5 dl warm water
1 can (400 gr) peeled tomatoes
Pepper and salt
Fresh basil
200 gr yellow cheese
2 Roasted yellow and red paprika
3 onions
100 gram champignons

Put yeast in a cup. Add 1/2 dl of lukewarm water. Mix well. Wait about 5 minutes for the yeast to activate.
In a large mixing bowl, add sifted flour, salt, olive oil, 1 cup of warm water and the yeast mixture. Mix this with a fork to get all the liquid absorbed by the flour.
Knead the dough for 8-10 minutes or until the texture is smooth and uniform. If the dough seems a little sticky, add a little more flour. One method to knead, is to lean on the dough with the palm of your hand. Press the dough to the mixing surface. Fold the dough and repeat.
Place the dough in a bowl and drizzle with olive oil. Place bowl in draft free area and cover with a cloth.
Let the dough rise for about an hour. Punch down the dough and wait about 45 minutes. Your dough is now ready. Divided now in 4 or 2 pieces.
Let the tomatoes drain and chop them. Season with salt,pepper, basil and thyme.
Warm 2 tbsp olive oil and simmer some garlic in a little pan and add the tomato-mixture. Let simmer and take of the heat. Let cool.
Roast the paprikas and let cool. Chop onions and chamignons and paprikas in small slices.
Dust a rolling pin with flour and gently roll out on a floured mixing surface. until the dough is the desired shape. Keep using flour, as needed so the dough won't stick.
You can also just use your fingers to shape the dough!
Dust a cookie sheet with corn meal or use bakingpaper Use a spatula and slide the dough onto the cookie sheet. Add some tomatoe-sauce, cheese, the rest of the vegetables and at last some cheese.
Bake 30 minutes at 200 degrees in oven .

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