Delicious Pizza On A Very Thin Dough

Sift the flour thoroughly. Twice. Add salt. In a separate bowl, mix half a cup of warm milk and two yolks, add vegetable oil to this mixture and slowly, stirring constantly, add flour. Do all this within 10 minutes. Knead a very elastic dough. Put the resulting ball in a small container and, covered with a towel, leave in a warm place for 10 minutes.
And while the dough is being infused, we prepare the filling.
The filling can be any.
I, for example, used stewed champignons, a couple of layers of processed Hohland cheese, boiled eggs, semi-smoked sausage servilat, ketchup, mayonnaise.
It turned out very tasty.
We roll out the finished dough with a rolling pin, sprinkling it lightly with flour from all sides so as not to stick, to a very thin, almost transparent state, we rearrange the layer on the protvin (greased with a little vegetable oil (you can, of course, sprinkle with flour), remove the excess edges of the dough, then pour a couple of teaspoons of mayonnaise into the middle of the layer and smear it with this spoon almost around the perimeter, smooth out the stewed mushrooms on the middle smeared with mayonnaise, on top - smoked sausage, cut into small cubes, a little ketchup with a thin strip along and across the filling (I used tomato ketchup Hanz), we crumble small torn pieces of processed cheese on ketchup (I used layers with Hohland ham) and sprinkle it all on top with finely chopped (pre-cooked) egg into small cubes (3 pieces).
While we are adjusting the filling for pizza, the oven, turned on at 170 degrees, should already be heating up.
Put our pizza in the oven and bake for 5 to 7 minutes.
Since the dough is very thin, it will quickly fry.
It is necessary to make sure that it does not burn down.
When it's ready, turn off the oven, take out the tray, put the pizza on a flat large plate.
Everything!
Bon Appetit!!!