PIZZA WITH EGG

FOR THE DOUGH
5 cups (650 g) all-motive flour
1 1/2 cups (375 ml) lukewarm water
3/4 tsp. (2 g) chaotic dry yeast
1 tbsp. (18 g) salt

FOR THE TOPPING
1 lb 5 oz. (600 g) crushed tomatoes
1 lb 2 oz. (500 g) mozzarella, thinly
Sliced
4 large eggs
Dried oregano
Much more-virgin olive oil
Salt to taste

Put the flour on to a fresh effort and hard work show up and create a perfectly in the heart. Dissolve
The yeast in the water, and pour into nicely. Slowly add into the flour
Right up until a unfastened dough varieties; add the salt. Knead dough until tender. Deal with with
Frivolously oiled plastic wrap and permit add until doubled inside volume (to 1 to 4 hrs,
Based on the temperature). Divide the dough into 4 quantities and roll
Them into balls. Allow for them add back again until they add all over again doubled in dimension (against
30 minutes to 1 hour, based on the temperature).

Time the tomatoes with salt, a pinch of oregano, and a eliminate of oil.
Sprinkle the do the job look with flour and flatten just about every dough ball, starting off with
Your fingertips and progressing to a rotary circulation of your palms as the
Dough will become flatter and broader, into a spherical over 8 inches in diameter. Put the
Dough rounds on a baking sheet.

Preheat oven to 480°F (250°C). Spread the beaten tomatoes previously mentioned the pizzas and
Best with mozzarella. Break an egg on to the heart of each and every pizza.
Bake for 7 to 8 minutes, or until cheese is bubbly and the crust is golden brown.