Lazy pizza - The “I can’t be bothered” Edition Recipe

1Put the flour, the potato flakes, the salt in a big bowl. In another bowl, mix the water, the sugar and the yeast. Pour the water into the flour bowl and then add the oil. Mix briefly (1-2 min), then cover and leave in the fridge overnight (20-24 h)

2Next day, take the dough out of the fridge around 2 hours before using it and let it rest, covered, at room temperature.

3Move it onto a floured surface, do two folds (watch video for ref), cut in half and do two more folds for each piece of dough. Cover with a wet cloth and let it rest 20 min.

4Preheat the fan oven at 250*. Prepare the toppings: slice finely the onions and the olives and blend the tomatoes with oregano, salt and garlic. Set aside.

5Now place your dough on a well oiled baking tray (25x30cm) and stretch it; you’ll see the dough will be very soft and easy to work with. Do not over stretch it if you want it soft :)

6Load with your toppings and bake for 12 min on the floor of the oven, turning it after 8 min; then move it to the middle space and bake for another 2-3 min.

7Enjoy this true taste sense sensation!