Pizza Casera Rápida con Masa sin Reposo

• 130 g all-purpose wheat flour
• 1 package dry yeast
• 240 ml hot water
• 260 g all-purpose wheat flour
• 1 teaspoon salt, to taste
• 1 tablespoon olive oil
• tomato sauce, for spreading
• mozzarella, grated
• cooked ham, sliced or chopped
• black olives, sliced
• mozzarella, grated
• dried oregano, crumbled

Preparation

1. Step 1

   0:50
   Preheat the oven to 250°C with heat from above and below. Place a tray on the bottom of the oven and let it warm for 20 minutes. Remove pizza toppings from the refrigerator to temper.
2. Step 2

   1:03
   Sift 130 g (1 cup) all-purpose flour into a bowl. Add 1 envelope dry yeast and mix well. Pour in 240 ml (1 cup) hot water (50-55 °C). Stir thoroughly until no lumps remain.
3. Step 3

   1:45
   Sift the remaining 260 g (2 cups) flour into the bowl. Add salt and 1 tablespoon olive oil. Mix well, then finish forming the dough into a ball by hand.
4. Step 4

   2:20
   Turn the dough out onto the work surface and knead for 5 minutes. The dough will start sticky but will come together into a soft, pleasant dough.
5. Step 5

   3:34
   Set the dough aside. Slice, grate or prepare the pizza toppings (mozzarella, cooked ham, black olives, oregano).
6. Step 6

   3:40
   Divide the dough in half for two thin pizzas (or use all for one thicker pizza). Stretch each portion by hand or with a rolling pin into a circle about 35 cm in diameter.
7. Step 7

   4:25
   Transfer the stretched dough onto baking paper. Spread with tomato sauce, then top with grated mozzarella, cooked ham, sliced black olives, additional mozzarella, and a pinch of crumbled dried oregano.
8. Step 8

   4:57
   Transfer the pizza (on paper or using a peel/cardboard) into the preheated oven on the bottom tray. Bake 5 minutes or until the bottom is golden. Move to the top shelf and bake 3 more minutes until the top is browned.
9. Step 9

   5:21
   Remove from the oven and serve immediately.