Put about a third of the flour in a wide-mouth mold and add about half of the water. Mix well. Break up the yeast and fold in with the salt and sugar to make a uniform amount.
Add the rest of the flour and knead well, carefully adding the remaining water (about 5 to 10 min). Make sure that the dough does not become too liquid, otherwise it will not cook through in the stove! If the dough becomes too liquid, add flour.
Finally, let the dough rise for 30 to 60 minutes (tip: roll in flour before
flour beforehand so that it does not stick). Knead again, roll out on a baking sheet and cover according to taste or possibly what the refrigerator gives.
Baking time: about 20 to 30 minutes at 150 to 200 degrees (depending on the topping).
Cost per baking sheet about 0, 50 Eur (without topping) Note: The amount of water is a little bit with caution to enjoy. I use for the basic quantity (1 baking tray) about 1 glass of water (0, 2l) and add according to feeling.
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