Pepperoni Pizza on Thin Crust

Pour warm water into a small bowl, add sugar, a pinch of salt, yeast, and 1 tablespoon of flour. Mix well. This is a starter — the foundation for the dough.

After 10–15 minutes, foam will appear on the surface of the starter — the yeast has fermented. Add the remaining flour, salt, and sunflower oil to a large bowl. Pour in the starter and knead the dough.

Dough consistency is important: it should be neither too thin nor too thick. Add flour gradually, relying on how it feels in your hands. Flour properties can vary, so it's impossible to specify an exact amount.

Place the dough on a flour-dusted surface and knead for at least 10 minutes, adding flour as needed. The dough should be plastic and pliable.

Brush the dough with vegetable oil, cover with plastic wrap and leave in a warm place for 1–1.5 hours until it triples in size.

Divide the risen dough into three parts and roll each one into a ball — these are the bases for three pizzas. Grease a baking sheet with olive oil. Preheat the oven to 250 °C.

Place a ball of dough on a flour-dusted surface and coat it with flour. Do not use a rolling pin to shape the base — stretch the dough with your knuckles instead.

Move the dough layer in a circular motion, gradually stretching it until you get a thin flatbread. This method produces a thin center and a crispy thickened crust around the edges.

Spread the stretched dough on a prepared baking sheet. Spread with tomato sauce — approximately 2 tablespoons per pizza.

Slice the salami, tomatoes, and mushrooms into thin slices. Distribute the filling evenly in a layer over the sauce.

Sprinkle the pizza with grated mozzarella and place it in a preheated oven for 10 minutes until the cheese starts to turn golden and melt.

Remove the finished pizza from the oven. If desired, you can vary the toppings: use fresh or marinated vegetables, roasted peppers, marinated eggplants, olives, anchovies, or prepared meat.