In a large bowl, we will mix the salt with the flour. Then, we will add the baker's yeast and mix again.
Once mixed, we will pour the water and oil and mix with the help of a baker's squeegee. After mixing the ingredients, knead by hand until the flour has absorbed all the liquid.
When the dough is ready, we´ll cover the bowl with a plastic and let the yeast act for 2 hours or until the dough has a spongy texture. The fermentation time will depend on the ambient temperature.
Once the dough is fluffy, we can use it, to do so, sprinkle with flour a vegetable paper and place it on top. With the help of a roller we will extend it until we have a thickness of approximately 2-3 millimeters.
Once we have it extended, we will cover it with a cloth and let it rest for 45 minutes.
After this we can cover the pizza with the ingredients: fried tomato sauce, sliced tomato and mozzarella, cooked ham and grated cheese.
Finally, we take the pizza to the preheated oven at 220ºC and bake it for 30 minutes.
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