Pizza dough Turkish way

In about 150 - 200ml warm milk, whisk the sugar, yeast, and a teaspoon of flour. Leave it to work while we prepare the rest of the ingredients.

Put some 400g of flour in a mixing bowl and add salt and mix. Then add the ingredients in a row. The remaining milk, almost all the oil (leave 2 tablespoons for last), one egg and one egg yolk (egg yolks also go for last) and yeast comes in. Mix the dough that doesn't stick to your hands, or stick very little to 850 g of flour.

Sprinkle with the oil leftover, stir slightly and leave the dough to grow for an hour to an hour and a half in a warm place.

Transfer the dough to as many pieces as you want and whether you want bigger or less. I split it into eight parts.

Shape every part of the dough into a ball. It's not good to keep the dough from getting tough and hard to break for too long, but if it does, just leave the balls to stand for 10 minutes and they'll fire.

Stretch each ball up and down, and a little sideways. I've written above what fillings I've been using, that is, what ingredients I've put in, and it's up to you to decide which ones, as you wish and will, and you can watch in the video how I combined them. When the small pizzas are filled, paste egg yolk on the sides and let it stand for 30 minutes. Preheat the oven to 392 °F/200 °C. Bake for 15-20 minutes at 392 °F/200 °C.

Let it cool a little bit and serve. Enjoy!