Fugazza – an Argentinian style pizza

Dough:

• 500 g / 18 ounces  all purpose flour
• 8 gr / 1 pack  active dry yeast
• 200 ml/ 1 C. lukewarm water
• 2 tsp salt
• 2 tsp sugar

Topping:

• Mozzarella cheese (as much as you like)
• ½ C. Roasted red peppers
• ½ C. Black olives
• 2 large onions, very thinly sliced and pre-cooked or un-cooked
• 2 Pre-cooked sausages, optional
• 2 tsp Dry oregano, or as much as you like
• Pizza Sauce, optional

Preparation:

1. Sift flour into a large bowl. Mix in salt with hand. Move the ingredients to the sides of the bowl, creating a large empty space in the middle. Set aside.
2. Take an small bowl or measuring cup. Add 8 Tbsp flour and pour the yeast, the water and the 2 tsp. of sugar.Mix and cover with a plate.Wait (about 10 minutes) for bubbles to appear in the yeast. Once the bubbles have appeared, you can start to mix together the ingredients to form the dough. If it’s too liquid, just add a bit more flour at the end. You should finish with a soft and slightly sticky ball of dough. Again, if it’s too sticky, add a little more flour. Remember this dough does not require kneading.
3. Place the dough in a lightly floured bowl and cover with a damp dish cloth. Let it rise for about 30 minutes (depending on room temperature) Should be  be fairly warm. Until it doubles in size.
4. When ready, just press dough {using your fingers} into the baking tray – no need to roll it out.
5. Lightly oil a baking tray. Put the fugazza dough on it.Just press dough {using your fingers} into the baking tray – no need to roll it out. And by using your hands give the dough a round shape.
6. Spread sauce evenly. Add onions, cheese, roasted red peppers, black olives sausages Sprinkle with dry oregano. Preheat oven to oven at 190 C / 360 F. Baked for 20-25 minutes or a bit longer depending on how much you like it browned. Serve immediately and sprinkle with a bit more of dry oregano if desire.