Plain pizza no yeast in 30 minutes

In this recipe I use Manitoba flour, also known as American flour. This type of flour is made from North American soft wheat of Manitoba (Canada) and it's strong and elastic when you mix it.
If you don't have you can use all purpouse flour.


For the dough
300 grams Manitoba flour
200 grams all purpouse flour
     OR 500 grams all purpouse flour
250 milliliters warm water
10 grams salt

For seasoning
olive oil E.V.O.

In the bowl of a mixer whisk together all the dough ingredients until well incorporated. Turn the dough onto a lightly flauredbsurface and knead until is well combined. Then leave the dough on the surface and allow to rest for 15 minutes.
With a rolling pin rool the doughinto a 1/8 inch thick and place in a greased baking sheet.

Sprinkle over with rosemary, salt and olive oil.
Preheat the oven to 400* F.
Place in the oven and cook for about 20 to 25 minutes

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