John Myers
Ingredients for 2 servings:
- 300 g wheat flour type 550
- 1 tsp, level salt (just level)
- 1 bag(s) of dry yeast
- 170 ml water
- 8 garlic cloves, more if desired
- 3 chili pepper(s), red, dried
- 4 tbsp olive oil
- 2 tsp oregano, dried
- some salt
- 2 points mozzarella
Instructions
Working time approx. 15 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 5 minutes
a garlic pizza that deserves its name
Make a yeast dough from the dough ingredients. Let it rise for about 30 minutes. (We preheat the oven to 40°C (top/bottom heat). When we place the dough inside, covered with a cloth, we turn off the oven so that only the light is on – this also provides some warmth.) Now prepare the remaining ingredients: Peel the garlic cloves and chop them very finely with a food processor along with the dried chili peppers. If you don’t have one, you’ll have to chop everything very, very finely – but be careful: chili residue will remain under your fingernails, so don’t wipe it in your eyes! You may want to wear disposable gloves. Drain the mozzarella and slice it. Let the risen dough stand at room temperature for another 10 minutes (otherwise it won’t roll out), then roll it out on a baking sheet lined with parchment paper. Brush with olive oil. Spread the garlic and chili mixture over the dough. Lightly salt. Sprinkle with oregano. Arrange mozzarella slices on top. Drizzle with olive oil. Bake the pizza at the highest setting (we used 275°C) for about 10 minutes, until it begins to turn a light brown.
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