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In a bowl place the wheat flour, salt, olive oil and water.
Knead a little until the dough is very homogeneous.
If you use a skillet of up to 18cm, it yields around 3 pizzas, so divide the dough according to the size of your skillet.
Place a part of the dough in a non-stick frying pan and start squeezing it with your fingertips (if you don't have a non-stick frying pan, put a drop of oil on the bottom)
Open the raisin until it covers the entire base. Place the skillet over medium-low heat (be careful if you leave the heat on high the dough can burn and be raw in the middle)
Leave the dough for around 4-5 minutes until you notice that the color has changed and your dough is already baked on one side. When golden, turn and start adding the filling ingredients.
First spread the tomato sauce, then put the cheese, tomato slices and pepperoni. Cover the skillet with a lid and leave for 3 minutes.
From this moment on, start looking at your dough every 30 seconds so you don't burn. When ready, serve
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