Childhood Pizza Made in a Fulgor Pan

In a bowl, combine the dry dough ingredients: all-purpose flour, oil, sugar, salt, and baking powder.

Gradually add the warm water to the dry mixture, working it until a smooth ball of dough forms that does not stick to your hands.

Grease a baking sheet (or the Fulgor pan) with oil and spread the dough to cover the bottom.

Poke small holes on the surface of the dough with a fork.

Spread the tomato sauce over the dough.

Add your preferred toppings. (The suggestion for the childhood version was sardines; the version shown is ham and mozzarella, finished with tomato slices and oregano).

If baking on a stovetop using the Fulgor pan, use two stacked trivets to create height and prevent the bottom from burning.

Bake the pizza in a conventional oven at 392°F (200°C) or, if on the stovetop over low heat with adjusted height, for about 8 minutes, or until the topping is melted and the crust is cooked through.