The tastiest, easiest and yet freshest pizza in the world

Ingredients for 2 servings:

• 300 g flour
• Salt
• 6 tbsp olive oil
• 1 packet of dry yeast
• 1 kg tomatoes, ripe
• 1 onion(s)
• 1 large garlic clove(s)
• 2 packs of mozzarella
• Pepper, freshly ground black
• 3 tbsp oregano (dried)
• some oil for the baking tray

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

sophisticated, simple pizza that even puts the Italian restaurant in the shade (32cm diameter)

First, mix the flour, about 2 teaspoons of salt, and the olive oil in a bowl with a dough hook. Next, dissolve the dried yeast in 1/8 l of lukewarm water while stirring, add it to the flour, and knead until a smooth dough forms. Then, cover and let it rise for about 45 minutes. For the sauce: Pour boiling water over the tomatoes and let them sit for a while. Then place them in a colander and rinse them with cold water. This makes them easier to peel. Then cut the tomatoes into small pieces (remove the stems). Now heat 2 tablespoons of oil in a small saucepan and sauté the onion and garlic until translucent. Add the small tomatoes and simmer for about 1/2 hour. Then season with pepper and salt and, if necessary, puree if the sauce is too coarse. After 45 minutes, knead the dough again vigorously by hand and divide it in half. Then roll them out to a diameter of approximately 32 cm in a suitable pizza pan and spread the pizza sauce on top. For a Margherita pizza, simply slice the mozzarella, place it on top, sprinkle with a little oregano, and bake in the oven at 170°C for about 15 minutes. For a salami pizza, simply add the salami. Note: For smaller pans, the ingredients would also be enough for 4 servings, but the sauce ingredients would need to be doubled.