Pan pizza with cheese crust

Ingredients for 3 servings:

• 500 g wheat flour type 405
• 1 packet of dry yeast (7 g) or ½ cube of fresh yeast
• 1 tsp sugar
• 1 ½ tsp salt
• 30 ml olive oil
• 200 ml water, lukewarm, up to 250 ml
• 300 g tomatoes, pureed
• 2 garlic cloves, chopped
• 1 small onion(s), chopped
• 1 tsp oregano, dried
• ½ tsp basil, dried
• salt and pepper
• e.g. mozzarella, grated
• e.g. bell pepper(s)
• e.g. salami (poultry salami)
• n. B. Onion(s), red
• 350 g Gouda or Emmental cheese, cut into pieces
• 1 egg white

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Cheesy Crust Pizza, delicious, makes 3 servings

In contrast to Italian pizza dough, American pizza dough is slightly thicker and has a much thicker crust. You mix the yeast with the sugar and dissolve everything in a splash of lukewarm water. You’ll need the rest of the water later. You can also do this step with fresh yeast. After five minutes, the yeast will have dissolved well and started to “work.” When it’s ready, put the flour, yeast, salt, olive oil, and the remaining water into a bowl and knead everything well until the dough starts to pull away from the sides of the bowl. If the dough is still too sticky, you can add a little more flour. Cover the dough with plastic wrap and set it aside in a warm place to rise for 1.5 hours. I usually use plastic wrap to cover yeast dough because it prevents the dough from drying out. During this rising time, you can start making the tomato sauce. To do this, add the oil to a small saucepan and sauté the chopped onion and garlic until the onion begins to become translucent. When it’s done, deglaze the pan with the passata and turn off the heat. Season the sauce with pepper, salt, dried oregano, and dried basil. After the rising time, divide the dough into three equal pieces and roll it out into a circle on a floured surface. Be careful not to overknead the dough, as this will make it tough and difficult to roll out. If you do happen to overknead the dough, cover it and let it rest for another 10 minutes. It will then become flexible again. After rolling it out, place it on a pizza pan or baking sheet, pull the edges up slightly, and brush (just the edges) with egg white. Then place the cut cheese on top, fold the edges over, and press it down firmly. Make sure there are no holes where the cheese can leak out. Next, spread the tomato sauce over the pizza and top it with your favorite toppings. For example, we used grated mozzarella, chicken salami, red onion, and green bell peppers. Then, bake the pizza in the oven at 220°C (top/bottom heat) for 18-20 minutes.