The semolina really makes a difference
In the mixer bowl, pour the water and the yeast and mix them a little by hand to dissolve the yeast.
Add the oil, flour, salt and semolina.
Knead on the hook for 5 to 6 minutes. If you knead by hand then at least 10 to 15 minutes.
Let it rest covered for 1.5 to 2 hours.
Chop the mushrooms, peppers, onions and tomatoes.
Grate the cheeses and cut the mozzarella into slices.
Place all the sauce ingredients in the hand blender and mash them.
Turn on the oven at 200 degrees with the fan on.
Knead the dough a little and place it on non-stick paper in the pan.
Spread the dough in whatever shape you want.
Let it rest for 15 minutes
Add a little oil on top of the sauce.
Put the cheeses and whatever ingredients you want.
Bake for 25 minutes.
FOR THE DOUGH
300 g of flour type '00
200 g fine semolina
300 ml water
25 ml of olive oil
20 g salt
10 g dry yeast
FOR THE SAUCE
250 gr canned peeled tomatoes
1 TBSP. Tomato paste
10 basil leaves
Mozzarella - Guda - Emmental