pizza

Ingredients for 1 servings:

• 200 g flour
• 7 g yeast, fresh
• 100 ml water
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• n. B. Tomato(s), pureed
• 1 ball(s) of mozzarella
• 1 tomato(s), fresh
• n. B. Olives, black
• 2 pinch(s) oregano, dried
• some olive oil
• some flour
• e.g. fresh basil

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

with fresh tomatoes, black olives and basil

For the dough: First, put the flour in a bowl and crumble in the fresh yeast. Then rub it into the flour with your hands. Then add the water, 2 tablespoons of olive oil, salt, and sugar and knead with a hand mixer on the lowest speed until everything is well combined. Then knead again with your hands for 5-10 minutes on the countertop. Now place it in a small garbage bag, tie it up, and let it rise airtight for one hour. After the hour has passed, untie it, knead again for another 5-10 minutes, and let the dough ball rise for a second hour in the garbage bag. For the topping: Roll the dough ball in flour and shape it into a pizza on the countertop like the Italians do around the corner. Now place the 32cm pizza on an oiled baking sheet and spread with passata, if desired. I recommend spreading the tomato sauce very thinly. Now top with the sliced ​​mozzarella and then scatter the sliced ​​tomatoes and olives on top. Then drizzle a little olive oil over the pizza and don’t forget the two pinches of dried oregano. Bake the whole thing in a preheated oven at 250°C for about 10-15 minutes. Then transfer the finished pizza to a large enough plate and garnish with plenty of fresh basil leaves, if desired.