with 24 cm in diameters 
Dough (mix all, knead by hand,
25 minutes fermentation or
until double in size)
Bread flour 120 g
Rice flour 20 g
Instant dry yeast 3/4 tsp
Sugar 1 tbs
Water 90-100 cc
Salt 1/3 tsp
Olive oil 1 tbs
Tomato sauce (mix all and
set aside)
Tomato paste 18 g
Garlic (powder) 1/2 tsp
Oregano 1/2 tsp
Salt 1/4 tsp
Black pepper
Olive oil
Topping:
Olive oil 1 tbs (oil wash)
Mini tomato 4 (sliced into three)
Mozzarella cheese (semi hard) 30 g
Cream cheese 20 g
After 1st fermentation, puch out gas, reshape dough, do benchtime for 10 mins.
Shape ball dough into pizza dough 24 cm diameter.
2nd fermentation 20-25 mins
Brush dough with olive oil
Spread tomato sauce
Sprinkle toppings (tomato and cheese)
Bake at 250 celcius for 8 mins or longer depend on the oven.
Garnish with basil leaves.