Alright, now let's start with the dough.If you have your own favourite Pizza-dough recipe, of course you can use it.You can also buy Pizza-dough in a supermarket or from your favourite Pizza-restaurant.If you buy your dough, or use your own recipe, you can skip this step. If you want to know how to make Pizza-dough yourself, read on.I made the dough like this:3 and 3/4 cups of flour2 pinches of sugar2 tablespoons of salt1 package active dry yeast1 and 1/2 cups of warm waterand 2 tablespoons of olive-oilPut the dry ingredients in a mixing-bowl and mix them carefully.Add the water and oil and start kneading until the dough starts to form a ball. You can use a mixer with kneading-hooks, or you can do it by hand. If the dough is too wet, add some flour. If it's too dry, add some water.Once the dough starts to form a ball, scrape it out of your mixing-bowl, onto a flour-covered surface. Knead in flour, until the dough stops sticking to your hands and is formable.Put your dough back into your mixing-bowl, cover the bowl with a damp towel and let it rest in a warm place for about 45 minutes.Your dough should have doubled in size by then. Now we are ready for forming!

Alright, let the fun begin!The dough is ready, now let's start forming.For normal Bubblepizza you take out bite-sized pieces of dough and roughly form them into balls.They do not have to be the same size. The more the size of your Pizza-balls differ, the bubblier the Pizza will look.If you want to add something into your bubbles, now is the time. You can fill them with cheese, for example, knead pieces of onion, bacon, corn, or other things into them, or leave them plain. Use your imagination.Place your bubbles into a casserole-dish with some space between them. (They will rise in the oven.)For the HIPPOS you take one about fist-sized piece of dough. Cut off about 1/3rd of your dough-piece and form the lager bit into a Hippo-body. (Stuff it with cheese, onion-pieces, bacon, ... to your liking.)Place the body into a casserole-dish.From the smaller part of dough, cut off about 1/4th and use the bigger part to form a head and nostrils.Form an eggshape and put it to the body into the casserole-dish. Then gently press it in shape with your fingers to form the nostrils and the face. (I wouldn't recommend stuffing the head, because I think it will be difficult getting it in shape, when you have harder pieces in the way.)The small piece left divide in half and form some round ears. Use a toothpick or something like that to shape them and gently place them onto the head. (Water helps to make them stick.)For eyes and nostrils I used chopped and frozen Basil, but anything small and dark will do. I just think chocolate-chips or raisins do not go well with Pizza... But if you like that sort of combination, go on and try it. ;)

And we are nearly done!Pizza needs tomato-sauce and cheese.For the normal Bubblepizza carefully cover your bubbles with tomato-sauce and pour some in between. Add ingredients to your liking to the sauce. Then cover it all with cheese and put it into the oven. I added some chopped and frozen Basil, but as mentioned before: Add ingredients to your liking!For the Hippos carefully pour tomato-sauce all around them. Add ingredients to your liking into the sauce. Roughly cover the sauce and the Hippos with cheese, but be careful to leave their faces free, so you can still recognize them. Then they are ready for baking.Bake your (Hippo-)Bubblepizza at 180°C or 350°F at air-circulation-mode until the cheese turns golden-brown and the tomato-sauce looks very dark at the edges. Time will differ from oven to oven. But I would recommend checking after 15-30 Minutes.

Once baked you can serve the creative Pizza!I hope you liked my instructions and enjoy making Hippo-Bubblepizza.If you liked my instruction and the idea of Hippo-Bubblepizza, please vote for me in the Baking-Contest!Thank you very much and have fun making Bubblepizza in all shapes and tastes!All the best wishes from Austria, Europe.Enjoy your Pizza!!!