5 cups flour
1 tsp salt
1/4 cup olive oil
1 1/4 cup warm water
1 envelope dry yeast
double tomato sauce recipe
400-500 gr cheese (mix at least two of the following soft cheeses: Edam, Gouda, Mozzarella, Kaseri and you can add some hard cheese, e.g. Kefalograviera)
ham
fresh mushrooms, thinly sliced
green peppers, thinly sliced
eggplant, prepare as in mousaka recipe
olive oil
semolina
Dissolve yeast in 1/4 c warm water (at 37C), add a pinch of sugar, and let stand to proof about 10 mins. If everything goes well, it will get bubbly and rise. If not, start over!
Combine flour and salt in large bowl. Make a well in center and pour in yeast mixture, remaining water and oil. Mix with fingers until dough can be gathered into a ball. Transfer to floured surface and knead until smooth, shiny and elastic, about 10 mins. Cover with plastic wrap, then a towel and let rise in warm, draft-free area (e.g. the oven) until double, about 1.5 hours.
Punch dough down and divide into 3 equal parts (or 4, for smaller pizzas). Use rolling pin to roll out each part into a thin round pizza. Sprinke each baking tray with some semolina to avoid the dough from sticking. Place rolled out pizzas in trays. Brush with olive oil and place in the oven for 1-2 hours to rise (this part is optional). Add tomato sauce and other toppings (be creative!) and bake for about 15 min at 250C.