The pizza dough is prepared 24 hours prior to preparation of the final product. I make this dough by prescription only Gabriel Boni, is a recognized master in Italian cooking. For the dough: flour 1 kg,700-800 grams of water, 10 gr dry yeast 40 gr Oli. oil, 20 g salt. Bonci recommends that you add at least 10% wholegrain flour. In a large bowl, mix a handful of flour with yeast, spoon of sugar, dilute with water out of a total of 700-800 water and leave in a warm to activate the yeast. How did the bubbles - add the remaining flour, water, salt, butter, everything to mix and remove on the bottom shelf of the refrigerator for 24 hours. The dough, remove from refrigerator 1 hour before baking.

While the dough rasslaivetsa, prepare the chicken: wash, dry, sprinkle with lemon juice slightly and cut into pieces. Peppers cut into strips. In a small amount of olive oil warmed with crushed garlic cloves and a sprig of rosemary to impregnate the oil with flavors. Chicken pieces how to massage with this oil, salt and pepper to taste, add the peppers, olives, cover and leave for 1 hour for marinating.

Preheat the oven to 160 degrees. Divide the dough into 2 parts, one slightly larger than the other. Great for bases, smaller for top. Board sprinkled with semolina. The dough to stretch the fingers. Stretch manke to manke was only one side of the dough.

Form of grease with vegetable oil. Lay out a large piece of dough semolina down to the form. To put the chicken and vegetables. Drizzle with oil.

To cover a smaller part of the dough of the chicken. Cover chicken the part that is not in contact with the semolina. Carefully connect the edges. Bake at 160 degrees for at least 1.5 hours. Rule: for every kilogram of body weight - 1 hour. If crust is too begin to brown, then cover it with foil.

To cut the lid on a plate slices of chicken, vegetables and part of the crust. The most delicious juices soaked the bottom crust. On request you can bake in the loaf without baking forms.