Pizza Diavolo

Ingredients for 6 servings:

• 360 ml water, lukewarm
• 1 packet of dry yeast
• 2 sugar cubes
• 1 tsp, leveled salt
• 2 tsp, leveled garlic salt
• 3 tsp sautéed oregano
• 4 tbsp olive oil
• 750 g flour (Type 00)
• 350 g cheese (Gouda) middle-aged
• 120 g Parmesan, freshly grated
• 400 g sauce, pizza
• 1 pair of Cabanossi (spicy sausage)
• ½ jar chili pepper(s) (jalapenos)
• ½ jar Pepper, green

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 18 minutes; Total time approx. 2 days 48 minutes

Pizza with spicy kale and jalapenos

Pour the lukewarm water into a large, preferably airtight Tupperware container. Add the following ingredients (dry yeast, sugar cubes, salt, garlic salt, oregano, olive oil) and mix well. Then pour the flour over the dough and mix with a dough hook. Finally, knead everything again by hand, kneading in any flour hanging from the edges. The dough can now rise in an airtight container in the refrigerator for 1-2 days. Divide the finished dough into 3 equal pieces (it’s best to weigh them; each piece should be about 380g) and roll them out wafer-thinly using a rolling pin on greased baking sheets (32cm diameter). If you’d like the dough a little crispier, you can pre-bake it without any toppings for about 2 minutes at 200°C. You can, of course, top the pizza however you like. I recommend first spreading the pizza sauce on the three pizzas and then sprinkling the homemade Gouda cheese on top. Slice the sausage and arrange it on the slices. Then add the jalapenos and the sliced ​​pepperoni. Sprinkle with freshly grated Parmesan cheese. Bake for approximately 18 minutes in a preheated oven at 200°C. Tips: The pizza tastes even crispier when baked on a pizza stone. I always make three 32cm pizzas at once. I usually freeze the two leftovers first.