John Myers
Ingredients for 3 servings:
- 250 g flour
- 1 packet of dry yeast
- 1 tsp salt
- 1 tsp pepper
- 125 ml water, lukewarm
- 3 tbsp olive oil
- 250 ml tomato(s), pureed, or alternatively hollandaise from the tetra pack
- 1 package cheese (Gouda) in slices
- 2 tbsp spice mix (pizza seasoning)
- e.g. mushrooms
- salami
- cooked ham
Instructions
Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 27 minutes
like from a pizzeria
Mix the flour with the yeast, salt, and pepper. Add 3 tablespoons of olive oil and the lukewarm water, and use the dough hook on a hand mixer to work until a smooth dough forms. If you’re having trouble at the end because the dough is too crumbly, you can continue kneading by hand. The dough won’t stick. Let it rise until it has increased significantly in size (approx. 30-45 minutes). On a floured surface, roll out the pizza dough thinly into a rectangle. Spread the tomatoes or hollandaise sauce over the dough, leaving a wide edge on top. Sprinkle generously with pizza seasoning. Now arrange the Gouda cheese slice by slice over the rectangle. Sliced cheese is important to maintain the shape of the rolls. Leave the top edge free, even with the cheese. Then top with your desired toppings. You’ll need about a handful of ingredients of your choice. Mushrooms go great with hollandaise sauce, or salami with tomato sauce, cooked ham, etc. Now roll the dough up from the bottom as tightly as possible. Once you reach the top, fold back the loose edge to form a compact roll. Cut the roll into approximately 4-5 cm wide slices and place them upright on a baking sheet lined with baking paper. Bake at 225 degrees Celsius for approximately 10-12 minutes. Tip: Feel free to try replacing the tomato or hollandaise sauce with leftover Bolognese sauce with minced meat. This way, no additional toppings are necessary. Of course, the dough is also perfect for “normal” pizza. Just replace the sliced cheese with grated cheese.
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