Pizza dough – my basic recipe (without sugar)

Ingredients for 1 servings:

• 225 g wheat flour (type 00)
• 25 g corn flour
• 3 tbsp olive oil, cold squeezed
• 1 pack of dry yeast (7 g)
• 4 g salt, or a little more, the taste of salt always depends on the type of salt
• 150 ml water, at least 140 ml
• 12 tbsp tomato sauce
• 1 ball of mozzarella, sliced
• 16 slices of paprika sausage (chorizo)
• 16 slices of smoked wild boar salami
• 2 eggs, boiled, sliced
• 20 olives, black, with stone
• 4 medium-sized mushrooms, sliced
• 4 tsp oregano, dried

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 13 minutes

This is how we love pizza – super fast, crispy and thin

Dough: In a bowl, combine all ingredients with a dough hook and hand mixer, or knead by hand until you have a smooth dough. Cover the dough and let it rise for at least 45 minutes. Divide the dough into portions. Lightly flour your hands and work surface and roll it out, first into balls and then into round flatbreads. I find this easier with my hands than with a rolling pin. This amount of dough is enough for 2 x 200g pizzas or 4 x 100g pizzas. Top the rolled-out pizzas with the ingredients specified in the recipe: First spread the tomato sauce on top. Then add the mozzarella. Add the other ingredients to your taste. Sprinkle the oregano over the pizza after baking. I bake the pizzas on a preheated pizza stone (fireclay stone) at around 275°C in the lower third of the oven. This makes them particularly crispy and crunchy. Depending on the toppings, the pizza will be ready after 6-8 minutes.