John Myers
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Perfect Pizza Dough and Pizzaiola
The perfect perfect pizza dough and pizzaiola recipe with a picture and simple step-by-step instructions.
dough
- 500 g Wheat flour type 550
- 220 ml Lukewarm water
- 1 dice Yeast
- 14 g Sugar
- 14 g Salt
- 28 ml Olive oil
- 0,2 g Nutmeg
Pizzaiola
- 400 g Canned tomatoes, happened
- 60 g Chopped onion
- 1 piece Garlic cloves chopped
- 0,3 g Dried thyme
- 0,3 g Dried oregano
- 0,3 g Dried rosemary
- 0,25 piece Grind the bay leaf with salt in a mortar
- 3 g Sugar
- 5 g Salt
dough
- Crumble the yeast into the water. Add sugar, flour, olive oil and nutmeg
- Knead into a dough for 5 minutes
- Let the dough rise in a warm place for an hour
Pizzaiola
- Briefly sauté the onion and garlic
- Add tomatoes and spices and simmer for 5-10 minutes
Pizza
- Roll out the dough into four large, thin pizzas
- Spread thinly with pizzaiola and top it as you like
- Bake 15-20 minutes at 180 ° fan oven
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