Fluffy Mediterranean Pizza Dough

Mix the flour, the fresh yeast, sea salt, pepper, sugar, olive oil and lukewarm water and knead the dough with your hands for about 10 minutes. If this is still too wet for you, then add more flour. After kneading, cover the dough with a damp kitchen towel (drying cloth) for about 5 hours and let it rest in a warm place.

After the rest break, dust the work surface with flour and place the dough on it. Dust the dough as well as the rolling pin with flour and form a round pizza dough out of it (as usual in the pizzeria).

After you have rolled out the dough, place it in a round pizza baking tin and brush the dough with olive oil. If the dough has been brushed with the olive oil, please take a fork and poke holes in the dough. (This makes the dough airy and not too hard)

Fry the finely chopped onion with the finely chopped garlic and the tomatoes cut into small pieces in a saucepan. Deglaze with the red wine and let it boil down. Add water and season with the spices as desired. If you like it a bit spicy, you can also add chillies. Simmer after approx. 15 minutes, chop the sauce with a hand blender as desired and simmer for another 30 minutes. If there is anything left of the sauce, you can freeze it in a suitable container.

Cover the dough with the tomato sauce. Spread the tuna on top as you like and cut the mozzarella into fine slices and spread all around. Finally, distribute the sliced ​​black olives on top and sprinkle with the parsley.

Set the oven to 230 degrees and preheat it (top and bottom heat). After the topping, put the pizza in the oven and let it bake as you wish. (If you don't like the dough too hard but rather soft, you shouldn't leave the pizza in the oven for too long and let it bake on the highest level for about 10 minutes - please keep an eye on it. If you like it more crispy, you can leave it in the oven longer. Please note the tan)