Put the flour in a bowl. Make a depression in the middle. Dissolve yeast and sugar in 200 ml lukewarm water. Pour into the hollow and mix with some flour. Cover and leave to rise in a warm place for about 15 minutes. Melt the fat. Add fat and salt to the flour and knead everything into a smooth dough. Cover and leave to rise in a warm place for another 30 minutes. In the meantime, heat oil in a pan for the topping. Fry the minced meat until crumbly. Season with salt, pepper and paprika. Clean, wash and slice the mushrooms. Cut ham into strips. Drain mozzarella and cut into thin slices. Grate Gouda. Knead dough again and cut in half. Put one half in a cool place. Roll out the other half to a circle (approx. 26 cm Ø) on a floured work surface. Place in a greased pizza or tart tin (26 cm Ø). Place 1/4 mozzarella and half each of minced meat, mushrooms, ham and gouda cheese on top. Place another 1/4 mozzarella on top. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes until golden brown. Bake a second pizza with the remaining dough and the remaining ingredients. Sprinkle with thyme as desired
Cutlery: Haymann
Glass: Schott Zwiesel
cloth, band, flag + board: own