The first step we need to do is to mix the warm water (35ºc) with the yeast. After 2-3 minutes add the olive oil, egg, flour, and salt to the bowl. Knead all the ingredients together and once homogenized well, leave them in the bowl to rest for about 30 minutes.
In a small saucepan add the olive oil and wither (not sauté) the onion and the garlic. Pour the sauce and the tomato paste and simmer for about 20 minutes until the sauce loses some of its moisture. At the end of cooking, season the sauce with spices and fresh basil.
Our dough weighs about 1 kilogram and gives us 4 pizzas of 250g. Slowly open the dough slowly and pour the sauce. Then add the ingredients all over the pizza in the right order: parmesan, Gouda, cauliflower in thin slices, bacon En Elladi, Manouri cheese and finally the pepper flakes. The pizza is ready for baking! Preheat the oven to 220ºc and bake the pizza for about 12 to 14 minutes
Tip: The pizza dough should be kept in the fridge for 2 days, so we can have it ready for when we want to make the pizza.