Pizza 'Of The Gods'

Ingredients for 4 servings:

• 380 g flour
• 20 g potato flour
• 2 tsp sugar
• 1 tsp salt
• 1 pinch(s) of white pepper, finely ground
• 1 tsp sweet paprika powder
• 20 ml oil (sunflower oil)
• 15 ml olive oil
• 175 ml water, lukewarm
• 2 tbsp tomato paste
• 3 ½ g dry yeast
• 1 tbsp garlic, finely chopped
• 2 tbsp onion(s), finely chopped
• 400 g tomatoes from the can
• 1 tsp sweet paprika powder
• ½ tsp pepper, mixed from the mill
• ½ tsp oregano
• ½ tsp basil
• ½ tsp thyme
• ½ tsp rosemary
• 2 tsp salt
• 2 tbsp sugar
• 1 dashes red wine, sweet
• Cheese of your choice

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Sheet pizza for the full tomato experience

Mix the yeast with a little of the specified amount of water and the sugar until both are completely dissolved. Sift the flour and potato flour, add salt, pepper, tomato paste, olive oil, and sunflower oil. Mix in the water and yeast water. Knead into a dough until it forms a homogeneous mass. Use the potato flour because it creates a nice crust on the dough when baking. Let the dough rise in a warm place (one hour). Then knead the dough briefly and let it rise again in a warm place for one hour. I let the dough rise in a preheated oven at about 40°C. Roll out the dough. Then place the dough on a baking sheet (if not non-stick, then on baking paper) and shape it into the shape of the baking sheet. Poke countless holes in the dough with a fork (this prevents it from bubbling during baking). Let it rise in the oven for about 15 minutes to allow the dough to expand. Pour a little sauce on top and spread evenly (about 3-4 tablespoons). Top with toppings as desired. I use about 200g of grated pizza cheese, but refine it with about 2 tablespoons of fresh Parmesan and a few slices of mozzarella. Bake at about 180°C for 20 minutes, or until the pizza looks cooked from the top. This pizza was a hit at my last “children’s party.” For the sauce, briefly sauté the garlic and onion in a saucepan, add the tomatoes and their liquid, cover, and bring to a boil. Using a whisk, stir or mash the whole tomatoes. Add the remaining ingredients and simmer over low heat until a compote forms. Remove the lid from the pan to allow the liquid to escape. This takes a while, but the dough still needs to rise. Once the tomatoes have been reduced, use about 3-4 tablespoons of the sauce for one pizza tray. This amount is enough for two pizza trays. Note: The sauce is very intense, so 3 tablespoons is perfectly sufficient for my taste. Don’t be put off by the seemingly small amount of sauce on the dough. Tip: This sauce can also be served with any type of pasta, or as a sauce for Parmesan schnitzel.