Let's start with the sauce. I was preparing a few in advance. This sauce is stored in the refrigerator for about a week. Maybe longer, never tried. I stood and waited for their fate to 5 days. Tomatoes cut a cross and fill with boiling water, remove the peel, cut the "favourite" pieces.

Heat the pan, pour vegetable oil, put the tomatoes. Fry the tomatoes until soft.

Grind in a blender.

Add salt, sugar, dry herbs, peppercorns, or freshly ground, Bay leaf. Be sure to oregano! This grass gives pizza same restaurant taste. If You live in a remote village, where the word "oregano" is considered foul language, then go to the pharmacy and buy the oregano. It's the same thing. Ovarium sauce about two times.

In the end add crushed garlic and evaporated to a dry white wine. Wine needs to be evaporated to 1/3 of its original volume. From long thermal treatment of alcohol in this Kislyak will not remain, but it will give the sauce an interesting flavor. If the wine You even fear evaporated, add 2-3 tbsp of lemon juice. But not vinegar!

The sauce is ready to strain.

If the sauce will turn out watery, you can thicken with tomato paste. Fear not, tomato paste is just concentrated tomato juice. But my sauce turned out thick enough.

It turned out I had a 250-gram jar of sauce.

Now a few words about the test. This dough for a thin Italian pizza. If you love lush (the American version), take less flour, somewhere between 450 and 500 gr. 300 ml of warm water and leave it for 1-1,5 hours in a warm place to come. But I prefer thin pizza. For this pizza you don't want your dough I'd like, and it should be more steep. Take 300 ml of cold (even ice) water. Add 2-3 tbsp oil, 1 tsp of salt and sugar, 3 tsp yeast, 600-650 gr. flour. All knead well. By the way, I want to open a terrible secret. In many recipes you can read the phrase: pour the flour slide, make a recess, pour in the water. Why? One chef on TV has opened this secret. It's simple. Unless You have a big bucket for the test, and have to make the dough on the table, and the "under construction" is the infamous hill with the deepening below the water table did not spread. And in the pan-don't bother with slides. Okay, we retreated from the topic. The dough after mixing refrigerate for 15 minutes so that the flour gave gluten. Do not be afraid entire dough in the fridge. We need thin base for the pizza. This dough comes out in the end crispy. Sorry for not very good quality picture.

The finished dough divided into 2 parts. Roll out or stretch with your hands. Put on the laid parchment baking sheet or in a pizza shape.

And now the promised British know-how. The British chef is very much upset throwing "bumpers" pizza that many people do not eat. That came up to bake in the sides of the sausage. I took Vienna. Although, of course, my to Vienna were somewhat stout. With sausages cut the "butt", so they fit well to each other, and spread them on the edges of the future of pizza.

"Close up" sausage test.

The dough should like to clip very well, otherwise you'll make as my first "experiment": here the sausages out.

On dough put the sauce.

Now, about cheese. I already wrote that here only mozzarella, and no options. Because mozzarella is the most famous viscosity even in a cold state. The good news is that a very expensive salad mozzarella just not very suitable. Need mozzarella simpler. However, preparing a pizza dotse with a niece in Tuapse mom, I still find a replacement. This is Suluguni. One nyuansik – Suluguni cheese is very salty, so if you use smoked salt in the sauce do not have to put. OK, enough lyrical digressions. Mozzarella grate on a grater and spread on the sauce. By the way, if You have no mozzarella or Suluguni, but only the usual cheese, you have cheese to not put on the sauce and toppings, and on top of the filling. Mozzarella on a pizza should be about 150 grams.

Now all in the hands of Your imagination and the leftovers in the fridge. I had smoked cold meats, cheese, feta cheese, fresh tomatoes (if you put the tomatoes, they should top lightly salt), olives and on top I sprinkled with grated Parmesan cheese.

We put the pizza in the oven for 15 minutes. And voila!

Of course, the main photo of the pizza seems to be thick, but this is due to the thick sides, which are baked sausages. Here on the picture you can see that she's actually thin.

My daughter was totally thrilled and asked to cook a pizza for her friends.

Try it!

It's delicious!