Secrets of perfect pizza at home! Thin and crispy dough.

Ingredients

• Warm milk – 200 ml
• Dried yeast – 7 g
• Sugar – 1 tsp
• Salt – 1 tsp
• Egg – 1
• Olive or sunflower oil – 2 tbsp
• Flour – 350–400 g
• Maize flour, for rolling
• Tomato purée – 2 tbsp
• Water for the sauce – 2 tbsp
• Mozzarella – 200 g
• Smoked sausage, tomatoes, onion, pickled cucumbers – to taste

Method

1. Step 1

   A juicy pizza with this dough will work in any home kitchen.

2. Step 2

   Almost everyone loves pizza. A friend once gave me this recipe and I still cook it.

3. Step 3

   A straight yeast dough, no sponge. Put yeast and sugar into warm milk and wait for a foamy cap. Add salt, egg and olive oil (sunflower is fine) and bring in the flour gradually. The dough should stay soft, so add flour carefully — every bag is different. Cover with a cloth and leave about 30 minutes until it doubles.

4. Step 4

   I divided the risen dough in two and had two large pizzas, about 30 cm across.

5. Step 5

   When you roll the dough, dust with cornmeal — it bakes into a crisp base.

6. Step 6

   Brush the rolled base with tomato sauce: 2 tbsp tomato purée, 2 tbsp water and spices to taste. Or a ready sauce. Or ketchup. A little grated cheese on top, then 5–7 minutes in an oven as hot as it will go.

7. Step 7

   Take the base out and add the rest of the topping. I used smoked sausage, tomatoes, onion and pickled cucumbers. To keep the onion mild, cut it into thin half-rings and cover with boiling water for a couple of minutes.

8. Step 8

   Scatter grated cheese — I used mozzarella, which suits pizza — and bake in a 220–250°C oven for 10–20 minutes depending on the heat. Mine was 250°C and they were done in 10 minutes.

9. Step 9

   If you want herbs, scatter them just before you bring it to the table.