Pizza – almost like in a stone oven

Ingredients for 1 servings:

• 250 g flour
• 1 tsp salt
• 1 pinch(s) of sugar
• ½ cube of yeast
• 125 ml lukewarm water, approx.
• 2 tbsp olive oil
• 1 bottle of tomatoes, pureed
• 1 ball of buffalo mozzarella
• 250 g mozzarella, grated
• capers
• Olives, green and/or black, pitted
• Pepper, hot
• anchovies
• 1 bulb(s) garlic
• oregano
• salami
• mushrooms
• Artichoke hearts
• 1 small onion(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 42 minutes

Thin and crispy – with trick 17 you can achieve it!

Yeast dough: Sift the flour into a large bowl (or food processor) and sprinkle with salt. Make a well and crumble in the yeast. Mix with 7 tablespoons of warm water. Sprinkle a little flour over the dough. Cover and let rise in a warm place for 15 minutes, until cracks appear on the surface. Mix the yeast starter, the remaining warm water, the sugar, and olive oil with the flour until a dough forms. Knead vigorously for about 10 minutes, until the dough is elastic and no longer sticky. If necessary, sprinkle a little flour over it or add more water, depending on how the consistency develops. Cover and let rise in a warm place for 20-30 minutes, until it has doubled in size. In the meantime, prepare the ingredients. Tip 1: Less is more! Squeeze a garlic clove and place it in a screw-top jar with olive oil. Shake occasionally. Stores well in the refrigerator. Transfer the passata to a bowl. Have a spoon ready for later spreading. Pour the grated mozzarella into a bowl. Cut the mozzarella ball into small pieces and place on a plate. Arrange the capers, olives, and pepperoni on a small plate to taste. Slice the onions. Rinse the anchovies under running water (to reduce the saltiness). Arrange the salami on a small saucer. Trick 2: Keep all the ingredients handy so you can quickly spread them on the pizza later! Line a baking sheet with parchment paper. Preheat the oven to its highest setting. In my case (Siemens electric oven), this is 300 degrees. Remove the dough from the bowl with plenty of flour and roll it out with a rolling pin. Trick 3: As thin as possible! To do this, you need to dust the dough with plenty of flour and turn it over again and again. Now fold the dough in with both hands and place it on the parchment paper. If it tears, don’t worry; you can then stick it together with the leftover dough. Pierce the dough with a fork to prevent bubbles from forming during heating. Trick 4 (most important): Place the baking tray with the dough in the oven for a few minutes and leave it in the oven at the highest possible heat for a few minutes. Bubbles may form after a few minutes. Then briefly open the oven, pierce the bubbles with a fork, and flatten the dough. Careful, it’s hot! Close the oven immediately. The surface of the dough should already be slightly hardening and taking on some color. If, for example, it starts to brown on the left side but is still soft at the front, turn the tray over. Tap it every now and then with a fork; the surface should no longer be soft anywhere. You should hear a slight clicking sound. This takes up to 5 minutes at 300 degrees Celsius. This varies depending on the oven. Now remove the baking tray from the oven. Quickly close the oven again. Now quickly spread the tomatoes one by one all over the dough. Sprinkle the grated mozzarella on top. The tomatoes will still be clearly visible afterwards. Spread the sliced ​​mozzarella. Distribute all the other ingredients (except the salami) over the pizza. Spread the garlic oil over the pizza to taste. Sprinkle generously with oregano. Season with salt and pepper to taste. Return the baking tray to the hot oven and bake for another 4-6 minutes. Keep an eye on it! After 2-3 minutes, the dough will begin to darken around the edges and develop black spots. When it seems crispy enough, open the oven briefly and arrange the salami slices on the pizza. The salami only needs a few seconds to cook. Remove the pizza from the oven, cut into slices, and serve on the prepared plates. This way, you can conjure up a crispy pizza at home, even without a stone oven or pizza stone.