Perfect pizza dough + pizzaiola

Ingredients for 4 servings:

• 500 g flour, type 550
• 220 ml water, lukewarm
• 1 cube of yeast
• 14 g sugar
• 14 g salt
• 28 ml olive oil
• 0.2 g nutmeg
• 400 g canned tomatoes
• 60 g onion(s), coarsely chopped
• 3 g garlic cloves, coarsely chopped
• 0.3 g thyme
• 0.3 g oregano
• ¼ Bay leaf, ground with salt in a mortar
• 3 g sugar
• 5 g salt
• olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

It can be done even better: let the dough rise for days

For the dough: Crumble the yeast into lukewarm water. Add the sugar, flour, salt, olive oil, and nutmeg. Knead the ingredients for about 5 minutes. Turn the oven on briefly, then turn it off again immediately. Place the bowl with the dough in the oven for an hour. For the pizzaiola: Briefly fry the onion and garlic clove in a little olive oil. Add the tomatoes and spices and blend thoroughly with a food processor. Let it simmer for 5-10 minutes. Roll out the dough thinly to make four large pizzas, spread the pizzaiola on top, and arrange the toppings. Bake for 15-20 minutes at 180°C fan-assisted oven.