Ladenia Kimolou

In the bowl of a mixer fitted with a dough hook, combine the lukewarm water, the sugar and a quarter cup of all-purpose flour, then stir in the yeast.

Leave 8 minutes, until a foamy cloud forms on top. If it does not, the yeast is dead and the bread will not rise.

In a bigger bowl, mix the bread flour with the salt. Never add salt directly to the yeast.

Add the quarter cup of olive oil to the activated yeast mixture, then all of the flour and salt.

Knead on speed one or two for 10 to 12 minutes, until the gluten is developed. With all-purpose flour take it to 14 minutes.

Oil a bowl, transfer the dough and coat it in the oil.

Cover with plastic and set in the warmest part of the house about an hour, until doubled in volume, then deflate.

Put three to four tablespoons of olive oil in the bottom of a 12 inch round pan, transfer the dough and spread it out.

Cover the pan while preparing the topping; the dough fluffs up a little.

Cut the tomato into thin wedges. Halve the onion and slice it thinly.

Toss the tomato and onion in a mixing bowl with more olive oil, salt, black pepper and the dried oregano, at the last minute so they do not release their juices and make the topping soggy.

Pour the vegetables over the dough and spread them out.

Bake at 400F on the center rack 35 to 40 minutes, until golden all around.

Cool, then cut into wedges. Serve hot or at room temperature.