Pizza dough is thin and thick.

Some people like pizza with a thin base, which is a little dry, crispy, while others prefer a thick and lush base when the pizza is like on a pillow, where there is a lot of dough.

For a thin base, you need to take one tablespoon, preferably olive oil, warm water in the amount of 130 milliliters, a teaspoon of dry yeast, a pinch of salt and flour somewhere 180 grams.

Mix the oil and water separately.

Separately combine flour, salt and yeast.

Combine the dry components with the liquid ones and knead the dough until smooth.

Then knead on the table for at least 3 minutes.

Transfer the dough to a saucepan greased with vegetable oil for a thin base and cover with a lid.

Leave in a warm place for 40 minutes.

During this time, the dough should double in size.

Then knead again for 2 minutes.

Roll out into a circle of the desired diameter and transfer to the deco.

Squeeze 2 cm from the edge to get a crust.

Now it’s up to the filling for every taste.

For a thick base, the recipe is slightly different.

You will take 300 grams of flour, half a teaspoon of salt, 6 grams of dry yeast, and 230 milliliters of water.

You will need two more tablespoons of olive oil.

Olive oil is better, of course, but in extreme cases, you can also use sunflower.

The manufacturing technology is the same as in the case of a thin base.

And the filling can be made of fish, shrimp, tomatoes, spinach and other herbs, ham and cheese, baked vegetables, mushrooms, olives, garlic.

In order for a thin crispy base to certainly turn out, experts advise putting another one under the base of the baking tray from below – then the heat will be distributed more evenly, quickly and will allow the thin base to cook much faster.