For the pizza dough, mix the flour, salt and durum wheat semolina in a bowl. Dissolve sugar and yeast in lukewarm water and let the mixture rest for a few minutes. Make a well in the middle of the flour mixture and then gradually stir in the yeast mixture until everything is somewhat mixed. Flour the work surface well and tip the dough on top. Then knead the dough well with your hands and keep adding flour so that it doesn't stick to your hands. When kneading, pull the dough towards your body with one hand and away from your body with the other. This will make the dough nice and smooth. In order for the dough to have the right consistency, it should be kneaded for at least ten minutes. Then shape the dough into a ball, dust with flour and place on a plate. Cover with cling film and let rise in a warm place for about half an hour.
Preheat the oven to 200 ° C (convection: 175 ° C). Line two baking sheets with parchment paper. Drain the roasted peppers. Clean and wash the zucchini and slice or cut lengthways into very thin slices. Peel the onion and garlic. Cut the onion into thin strips and the garlic into thin slices.
Remove the dough from the plate and divide into 8 pieces. Roll out each part thinly and place them next to each other on the prepared trays.
Top the pizzas with paprika, zucchini, onion and garlic. Season with salt and pepper. Drizzle with oil and bake in the preheated oven for about 10-15 minutes.
In the meantime, wash the oregano, shake dry and pluck the leaves off. Remove the pizzas and sprinkle with oregano.
Tip 6: Pizza dough is easy to freeze. Since I only needed half for 2 people, I frozen the other half in advance. For the next pizza course, take the dough out of the freezer the day before and let it thaw in the fridge overnight. Then continue processing as usual.
John Myers
