Salami, Mushroom, and Tomato Pizza

In a bowl, combine warm water (50 ml, no higher than 38°C) with sugar, add the yeast, stir, and let sit for 10–15 minutes until bubbly.

Mound the flour on the work surface, make a well in the center, add the salt, pour in the yeast mixture, the remaining warm water (200 ml), and the oil.

Knead the dough for 5–7 minutes, cover, and let rise for 1 hour.

Slice the salami into thin strips, the mushrooms and cherry tomatoes into wedges, the olives into rounds, and grate the cheese.

Punch down the risen dough until smooth, divide into 6 portions, and roll each out into a rectangle.

Place the dough pieces on baking sheets lined with parchment paper (2 baking sheets) and spread with tomato sauce.

Divide the cheese into 12 portions and the toppings into 6. On each rectangle, place 1/12 of the cheese and 1/6 of the salami, followed by 1/6 of the mushrooms, olives, and tomatoes.

Top with the remaining cheese, gently crimping the edges of the dough to form a small crust.

Bake in a preheated oven at 200°C for 20 minutes.