FRIJE

Instructions

• 1.   In a bowl, place the 300 g of flour, then the yeast, then the baking soda, a pinch of salt and a pinch of pepper. Also add paprika and garlic salt to taste. Mix dry ingredients together to combine.
• 2.   Pour half of the 20 cl of water into the bowl, stir with your finger. Then pour in the remaining water and stir. When the dough is sticky, use your hand to mix everything until you have a sticky dough without any remaining flour.
• 3.   Add a little flour to your hand, mix and knead. Repeat the process (flour plus kneading) until you have a dough ball that no longer sticks.
• 4.   Put a little flour at the bottom and on the sides of your bowl, then place the dough ball back in and cover with a clean cloth.
• 5.   Let the dough rest for about 2 hours (or less or not at all if you're in a hurry).
• 6.   Pizza preparation.
  Preheat your oven to 220°C.
  On your work surface, sprinkle a little flour so that the dough doesn't stick.
• 7.   Sprinkle your dough ball with a little flour and remove it from the bowl. Using a rolling pin, roll it into a disc about 35 cm in diameter.
• 8.   Place the formed dough on your baking sheet, with parchment paper underneath or flour, so that the dough doesn't stick to the pan during baking.
• 9.   Spread the tomato sauce on the dough, until you can barely see the dough through it (2 to 3 mm thick sauce).
• 10.   Then evenly distribute the meat on the surface. Do the same with the cheese, covering the entire surface properly. Finally, place the olives. Sprinkle with a generous pinch of Herbes de Provence.
• 11.   Bake in the middle of the oven for 8 minutes for a soft crust, 10 to 12 minutes for a crispier crust.
• 12.   Remove the pizza when the cheese is melted and starting to bubble and brown. Slice and serve.