pizza

Ingredients for 4 servings:

• 500 g Flour, fine, max. Type 405
• 250 ml water, lukewarm
• 3 tbsp olive oil
• ½ cube of fresh yeast
• 2 tsp salt
• 1 pinch(s) of sugar
• Flour for the work surface
• Olive oil for brushing
• 8 tomatoes
• 2 garlic cloves
• 1 onion(s)
• 1 handful of fresh basil
• 1 handful of oregano, fresh
• 2 bay leaves
• 2 tbsp olive oil
• some salt and pepper
• Cheese, finely grated, e.g. Gouda or Edam
• Parmesan, freshly grated
• Pizza topping of your choice

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour

Basic recipe for dough and sauce

For the dough: Mix the water, olive oil, and sugar and dissolve the yeast in it. Add half of the flour, stir until smooth, and let stand, covered, for 20 minutes. Then add the salt and gradually add enough flour until the dough releases from the bowl but still “flows back” into its shape when left to stand. Turn the dough out onto a floured surface, dust with flour, knead briefly, and divide into 4-5 tennis ball-sized portions. Let these rise in small, sealable bowls in the refrigerator for at least 1 day. The slow rise makes the dough much easier to handle and tastes better. It will keep well in the refrigerator for 1 week. For the sauce: Finely chop the garlic and roast it in the olive oil until golden brown. Dice the tomatoes, chop the herbs, and halve the onion. Add them with the bay leaves and simmer for about 30-60 minutes. Season with salt and pepper to taste. Remove the onion pieces and bay leaves. Preparation: Remove the portions from the refrigerator and knead the dough thoroughly with a little more flour until it is no longer sticky. Flatten them out with your hands, then roll them out flat and thin on a well-floured board. There must always be enough flour under the dough, otherwise it will stick and tear. You can also throw it professionally with your hands, from fist to fist. This keeps the edges a little thicker. Be careful not to tear them. Brush the dough thinly with olive oil; this will make the edges crispy and prevent the dough from becoming soggy when you then spread a thin layer of pizza sauce. Spread the finely grated cheese on top and grate in a little Parmesan cheese—not too much, as it will be very rich. Then you can top the pizza as desired, but not too thickly. Preheat the oven well to maximum heat. Most ovens only reach 250°C, gas ovens 300°C, and a stone oven well over 400°C. Bake on the lowest rack for 10 – 12 minutes.