Homemade Small Sausage Large Pizza

For the dough part, what is needed are flour (any kind except low-gluten flour; I am using ordinary all-purpose flour), warm water (just warm enough to feel comfortable when you put your hand in), yeast, salt, and vegetable oil (I am using olive oil).

Put the yeast into warm water and stir it until dissolved.

After mixing in the yeast, add the flour and mix until there is no dry flour, then knead by hand into a dough.

Add less salt to the dough to enhance its gluten strength, and also add some flavor to the pastry crust.

Add vegetable oil.

Knead hard, rub the oil into the dough; you can also just grab it, the method doesn't matter, as long as the goal is achieved.

Rub.

Rub.

Rub.

Rub.

Rub.

The oil on the back of your hand can also be absorbed with the dough. Slightly shape the dough as you usually do when kneading it.

That's about it.

Cover the dough with plastic wrap and place it in a warm spot to ferment. After successful fermentation, knead it twice using the usual dough-kneading method, release the gas, and then continue to cover it with plastic wrap to ferment.

Added a lid for insulation.

Successful fermentation is when: it has puffed up to about twice its original size, and when you poke a hole with your finger, it doesn't spring back.

Filling ingredients: onion, tomato, small sausages, sliced black olives, crushed black pepper, olive oil, shredded cheese, ketchup, salt.

Cut the small sausages into small pieces.

Slice the tomatoes, not too thick.

After cutting the onion into thin slices, squeeze it hard with your hands until you feel the juice come out, then add it in.

The small sausages are at the very bottom, and then the positions of the tomatoes and onions can be arbitrary.

Add salt.

Add crushed black pepper.

Slice the black olives, mix well, then add vegetable oil and mix evenly. Cover with plastic wrap and refrigerate.

The dough after kneading and the second fermentation.

Grease the baking tray (or line it with parchment paper). Greasing it will make the baked pancakes crispier on this side and contain more oil.

Apply oil.

Not just the bottom, the four walls should be plastered too.

Flatten the dough on the baking pan with your palm; pressing with the palm is more convenient. You can rotate the baking pan while doing this, and you must try to flatten the dough as much as possible.

Spread it out.

Spread it out.

The walls must be built up, otherwise the juice that flows out will burn the back of the crust.

Use your knuckles to press a small groove at the connection between the sides and the bottom of the pan; the dough will not break, it will just be thinner.

Spread the ketchup, you can use your hand, a spoon, or a brush.

Put it in the oven, close the door, and let it ferment for 20-30 minutes. The oven is not turned on here.

Take out the baking tray, close the oven door, set the temperature to 220 degrees, and turn on the heat. Sprinkle some shredded cheese on the crust as a base.

Place the marinated filling on the dough in this order: tomato — sausage with sliced black olives — shredded onion. Note that the shredded onion should be squeezed to remove as much water as possible.

Plating.

Put it in the oven at 220°C and bake for about 35 minutes. Take it out, sprinkle the remaining cheese, and bake in the oven for another 5 minutes or so, until the cheese is completely melted and some parts turn golden brown, then take it out of the oven.