Pizza on a brick

Ingredients for 1 servings:

• 1 kg flour
• 4 g yeast
• 2 tsp salt
• ½ tsp sugar
• 125 ml olive oil
• 625 g water, warm
• some flour for processing and sprinkling
• 3 tbsp olive oil
• 1 cup(s) onion(s), finely chopped
• 2 garlic cloves, preferably fresh
• 1 gr. can/n tomato(s), approx. 850 g, roughly chopped
• 150 g tomato paste
• 1 tbsp oregano, dried or 2 tbsp fresh
• 1 tbsp basil, dried or 2 tbsp fresh
• 3 bay leaves
• 2 tsp sugar
• 1 tbsp salt
• some pepper, black and green mixed
• 1 tbsp thyme, dried or 2 tbsp fresh

Instructions

Working time approx. 1 hour; Rest period approx. 7 days; Cooking/baking time approx. 40 minutes; Total time approx. 7 days 1 hour 40 minutes

Basic recipe for 8 pizzas (without toppings)

A basic recipe for pizza and tomato sauce that can be used with a variety of toppings. Dough preparation: Crumble the yeast and sugar into 50 ml of lukewarm water and dust with a little flour. Sift the flour and salt into a bowl and make a well in the bowl. As soon as the yeast mixture visibly reacts, pour it into the well and mix with a little flour to form a pre-dough. When the pre-dough visibly reacts, mix in the remaining warm water and olive oil and knead well (it goes faster with a mixer) until the dough easily comes away from the bowl. Dust with a little flour and let rise for about 1/2 hour. Then place in a lightly oiled dish and store in the refrigerator. Take it out about every eight hours, stretch and fold, turn 90°, stretch and fold, and return it to the box. The dough will mature in this way for between two days and a week. If you’re going to use it, take it out of the fridge about four hours in advance and divide it into 8 portions. Roll it out like rolls, dust it lightly with flour, and place it in small bowls to acclimatize at room temperature for about two hours. To prepare the sauce: Heat the olive oil in a large saucepan and sauté the diced onion for about 8 minutes (stirring!). When they’re translucent, sauté the chopped garlic for another 2 minutes. Then add the canned tomatoes with their juices, the tomato paste, and the herbs and spices. Bring to a boil once, then simmer for about 1 hour (stirring occasionally!). Fish out the bay leaves and puree the sauce. Place the baking stone in the oven and heat for at least 1 hour at the highest possible heat. Form 1 piece of dough into a pizza base on a wooden peel (cover it with plenty of flour to prevent it from sticking), then spread 3 tablespoons of tomato sauce on top and top it to your liking: First, the cheese (definitely mozzarella, some raclette is also good, Gouda or Emmental works too), then salami, ham, or mushrooms, etc. Finally, rub dried herbs (oregano, thyme, rosemary) over it with both hands, season with pepper, and drizzle with olive oil. Then it goes in the oven. It’ll be done in 5 minutes at the most (keep an eye on it!). This is just enough time to shape and top the next pizza. The tomato sauce can also be made in larger batches and frozen in portions. It’s also a great base for Bolognese. The finished dough can also be frozen without any problems.