Pizza Inferno

Ingredients for 3 servings:

• 500 g wheat flour, type 00, alternatively type 405
• 300 ml water
• 5 tbsp olive oil
• 5 g yeast, fresh
• 2 tsp, leveled salt
• 1 can of tomatoes, peeled, in tomato juice, 400 g
• 2 tbsp carrot(s), grated
• 2 tbsp celery, grated
• 2 tbsp onion(s), chopped
• Salt, pepper, sugar, oregano or Italian spice mix if desired
• 500 g cheese, suitable are firm mozzarella, Edam, butter cheese, Gruyère
• 12 slice(s) Salami, Italian or Italian style
• Anchovies, pickled
• Chili flakes or pickled pepper
• Garlic, sliced
• Oregano or Italian spice mix

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 1 hour 10 minutes

with salami, anchovies, garlic and lots of spice

Prepare a yeast dough from the listed ingredients and let it rise in the refrigerator for at least a day. The slow fermentation will give it its typical flavor. “Tipo 00” flour has a particularly high gluten content, allowing the dough to become bubbly and crispy in the oven. Up to 20% of the flour can be replaced with durum wheat semolina for even better results. To make the tomato sauce, sauté the onions in olive oil, add the carrots, celery, and canned tomatoes, and simmer with the lid on for an hour. Then reduce the sauce until thickened. Strain through a sieve or puree in a blender and season with salt, pepper, sugar, and herbs, if desired. Shape the dough into a suitable shape using your hands or a rolling pin. If you don’t have a pizza stone, be sure to use a perforated round baking sheet for baking. The dough will only become crispy if it can also lose moisture from the bottom in the oven. Spread the tomato sauce on the dough, top with cheese (grated or sliced), and then add the other ingredients. Sprinkle chili flakes over the tomato sauce. Place the pickled peppers on top of the cheese. Pizza dough primarily requires bottom heat (place the dough on the lowest rack or wire rack on the bottom and use fan-assisted oven). If the dough is soft on the bottom and the cheese is crispy on top, then the heat distribution isn’t right. The cheese should just melt and not brown. If necessary, add a little more cheese and/or cover with aluminum foil. I personally achieve optimal results in a convection oven at 220 degrees Celsius for eight minutes. The effort is worth it, and the pizzas bake well even after freezing. Grate the cheese yourself. It’s cheaper, and the cheese doesn’t contain any anti-caking agents. If you like, you can add a little Parmesan cheese for a final touch.