Knead the pizza dough materials for 2-3 'at 1st gear and 5-6' at 2nd speed with 'feather'. Wrap the dough with a film and put it in the fridge at 5 o C for 30 '. Cut - weigh the dough in pieces of 200g one, roll balls and then cover them with a cotton cloth for 20-30 'or place in a plastic pan with a lid suitable for food and leave the mixture in the refrigerator for 24 hours. We open our dough with a roll or pulp machine at a thickness of 1cm and 22cm in diameter. Place the filling materials evenly on the dough and bake at 240oC for 10 '.