Naples-style pizza

Ingredients for 4 servings:

• 500 g flour, type 550
• ½ cube of yeast
• Salt
• Water
• 2 can/n tomatoes, peeled and chopped
• 1 handful of basil leaves
• tsp oregano
• 1 onion(s)
• 2 bay leaves
• 4 garlic cloves
• 4 tbsp olive oil
• e.g. mozzarella

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 38 minutes

Prepare a yeast dough from flour, yeast, water, and salt. If in doubt, use a little less yeast. The dough should taste neither of flour nor yeast. More like a little salt. Do not use any oil. Let the dough rise for 1.5 hours. Place the tomatoes in a saucepan with the basil, finely chopped garlic, and oregano. Halve the onion and add it with the bay leaves. Add olive oil and bring to a boil. Simmer for about 30 minutes, until everything is reduced by half. Then remove the onion halves and the bay leaves. Puree the sauce, season with salt and pepper, and let cool. Roll out the yeast dough thinly, round or rectangular. Line the baking sheet. Spread the sauce thinly with a spoon and spread it evenly. Top with as desired. If possible, only place dry items on top; let any wet items drain well. Finally, add sliced ​​mozzarella. Preheat the oven to pizza setting and 275 degrees Celsius in good time. If you have an older oven, always set it to 250°C fan/convection oven, but always use the maximum heat. The hotter, the better. Place the pizza on the lowest oven rack or directly on the floor of the oven and bake for a maximum of 8-10 minutes. For a 3-cheese pizza, use tomato sauce, Gorgonzola, mozzarella, and Parmesan cheese.