Pizza and Pizzaiola

Ingredients for 8 servings:

• 600 ml water, lukewarm
• 8.4 g yeast
• 1 kg Flour, smooth
• 2 tbsp olive oil, good
• 1 tsp, leveled salt
• 1 onion(s)
• 4 garlic cloves
• 5 tbsp olive oil
• 1 large can of tomatoes, peeled (or fresh in summer)
• 2 tbsp tomato paste
• 300 ml red wine
• 1 sprig(s) rosemary
• 4 sprigs of parsley
• 1 chili pepper(s)
• 1 tsp oregano
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 6 hours; Total time approx. 1 day 7 hours

Italian recipe

Dissolve the yeast in lukewarm water for about 5 minutes. Then mix with all the dough ingredients and knead the dough well for about 10 minutes. Transfer to a freezer bag and refrigerate for at least 1 day. Give it a good slap every time you open the refrigerator! Divide the dough into 8 pieces, shape them into balls, and let them rise for 15-30 minutes. Roll out thinly and place briefly in a heated non-stick pan until the dough pieces are crispy on the bottom. Place on a baking sheet (a pizza stone is even better) and top with toppings as desired. Place in an oven preheated to at least 220°C (preferably on full—pizza ovens are even hotter than home ovens) and bake quickly (5-8 minutes). Tips: The dough is best after 2-3 days of rising. The slow rising will make it very fine-pored and begin to develop a slightly acidic flavor. Roll out: Roll out the dough thinly on a lightly floured work surface, twist it up with your hands, and stretch it slightly from the bottom until the dough is wafer-thin. For the tomato sauce, peel and finely dice the onion and garlic, and fry in hot oil in a large, shallow pot or deep frying pan, but do not allow them to brown. Add the tomatoes and their juices, stir in the tomato paste, and top up with 100 ml of red wine. Add the rosemary, parsley stalks, chili, and oregano, and season with salt and pepper. Now simmer the sauce uncovered over very low heat for at least half an hour, or an hour or longer. Deglaze the pan frequently with a splash of red wine, but no more than a small glass. If too much liquid evaporates, occasionally add a splash of water and stir. The sauce should end up very thick, almost like a soft, spreadable paste, and smell aromatic. Spread: Fish out the rosemary and parsley from the sauce. Spread the sauce as thinly and evenly as possible over the pizza. Not too thin, though, or the pizza will become bland. If it’s spread too thickly, the pizza will become soggy. And importantly, leave a border free, as this will rise more than the rest.