650gFlour (type 00 - W rating between 280 and 330)
The tomato sauce
50gBasil leaves (without stem)
50gParmesan (freshly grated)
Pizza stone (important!)
The dough (the day before)
The dough is relatively complex to produce. But one thing is promised: It's worth the effort! For the dough, mix the water (room temperature) with the salt in a bowl until the salt has dissolved. Then stir 10% of the total amount of flour (please make sure you use the right type of flour (see ingredients)) into the water-salt mixture until you can no longer see any lumps. Then add the yeast. It should resolve quickly. Then add the remaining flour in small amounts to the dough and carefully knead in by hand.
When all the flour has been added, transfer the dough from the bowl to a lightly floured work surface. Now the strenuous part follows: so that the gluten can develop a good bond, the dough must now be kneaded for at least 10 minutes. There are several sources of help on the Internet for various kneading methods. But how you do it is up to you. You can find out whether the dough has reached the desired consistency by forming a ball out of it and pressing it in with your finger. If the dough quickly returns to its original shape, you've made it.
Now put the dough back into the bowl and cover with a damp (!!) cloth and let it rest for 2 hours. Portion the dough after 2 hours. You should get 4 pieces of about 250 grams each. You now have to shape them into balls. To do this, take a ball of dough in your hand and use your fingers to repeatedly pull the dough on the underside towards the center and push it into the dough ball from below. This way you should get good surface tension. Let the dough balls rise covered for 24 hours or overnight.
Peel the garlic and chop it roughly. Brown the pine nuts briefly in a pan. Make sure that they don't burn you. Otherwise they will become bitter and can no longer be used for the pesto. Put all ingredients in a small bowl and mix with a hand blender to make a smooth pesto.
The tomato sauce
Put the passé tomatoes in a small saucepan. Add herbs and honey and reduce for about 1 hour until the sauce is sufficiently thick. Optionally, a sip of good red wine can also be added.
Bake the pizza
Before we finally bake the pizzas, put the pizza stone in your oven and set it as high as possible (at least 250 degrees). The stone should radiate the full temperature of the oven so that your pizza base is nice and crispy.
Now bring the dough balls into the desired pizza shape. Use a rolling pin or your hands. But make sure that the edge remains a little thicker so that it is nice and crispy. Then brush the pizzas with the tomato sauce and sprinkle a dab of pesto on top of them. Now bake the pizzas one by one. Depending on the temperature of your oven and the thickness of your dough, this takes between 5 and 10 minutes. Be sure to stay near the stove. When you feel like the pizza should be ready any minute, open the oven door and top the pizza with the mozzarella, halved cocktail tomatoes and a few leaves of basil. Then you put them back in the oven for another 2 minutes. Your masterpiece is ready. Good Appetite!
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.