How to make it

1. 1

   Mix the chopped anchovies into the tomato sauce (a). Thinly slice the midi tomatoes and mushrooms. Cut the arugula into pieces about 5 cm long.

2. 2

   [Make the dough]
   Place the strong flour, sugar, salt and dry yeast in a bowl and mix well.

3. 3

   (2) Add water to the dry ingredients and mix with a rubber spatula. When the mixture is no longer powdery, add salad oil and knead by hand for about 10 minutes.
   (* Repeatedly grab the dough, lift it up and slam it back into the bowl, or take it out onto a work surface and knead it by rubbing it against the surface.)

4. 4

   Once the dough is smooth and comes together, form it into a ball and place it in a bowl that has been lightly coated with salad oil. Cover with plastic wrap and leave to rise in a warm place at room temperature (approximately 20℃ to 30℃) until it expands to about twice its size (about 30 minutes to 1 hour).

   

5. 5

   Take out the dough, divide it into 4 equal parts, re-form them into balls, and cover them with a kitchen towel to keep them from drying out. Meanwhile, preheat a hot plate to 200℃.

6. 6

   Pat the dough with your fingertips to spread it out evenly, then use both hands to stretch it into a teardrop shape.

7. 7

   When the light goes out, arrange the dough from (6) on a plate, add 10 ml of water, cover, raise the temperature to 230°C and heat for 2 minutes.

8. 8

   Flip it over, cover again and cook for 2 minutes, then remove to a serving dish and set aside.

9. 9

   For [Ingredient ①], spread (a) on the dough and top with tomatoes and shredded cheese. For [Ingredient ②], top the dough with shredded cheese only. *Please feel free to use your favorite ingredients.

10. 10

    Return the topped dough from (9) to the plate, add 10 ml of water, and cover. When the cheese has melted, turn off the power, and add mushrooms and basil for [Ingredient ①] and sprinkle with black pepper. Add arugula and prosciutto for [Ingredient ②], sprinkle with Parmesan cheese, and garnish with thyme to complete.