PREPARATION

Do the leaven of the yeast, sugar and some lukewarm water in a glass and let rise about 15 minutes. Put the flour in a bowl, make a hole in the middle and pour the risen leaven in it. Add the oil and enough water to knead a smooth dough. Finally add the salt.

Knead the dough about 15 minutes till elastic and comes well out of the hand. Turn the dough over the bowl greased with olive oil until it anywhere fat. Cover the dough with aluminum foil or a damp cloth and leave for about 1 hour at room temperature to rise to double size.

Put the dough on a floured surface. Press the dough and cut into 2 pieces and shape with folded palms gently 2 balls. Leave for 10 minutes under the damp cloth after-proofing.

Roll the balls in flour and flatten them into discs of diameter 25 to 30 (pizza like). Place on a floured cloth, cover with damp cloth and leave to rise for 30 minutes.

Preheat the oven front 240°C. Brush the griddle with oil and set it for 4 minutes on the middle rack of the preheated oven (NO LONGER OTHERWISE the oil will burn). Place the dough on the hot plate. Spray it with water from the spray bottle and bake 6-8 minutes.

After baking, the color should be pale and after knocking on the bottom of the sound more or less hollow.

The dough is sufficient for 24 small breads.

After the third proof (30 minutes) garnish the bread with ingredients of your choice and continue to bake like pizza.