Contents
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Ingredients
Pizza sauce:
- 400 g Tomatoes a.d. Can in pieces
- 60 g Tomato paste
- 2 Garlic cloves
- 1,5 tbsp Brown sugar
- Pepper salt
- 2 tbsp Olive oil
- 1 tsp Oregano
- 1 tsp Basil
Pizza dough:
- 250 g Semola di Grano Tenero 00
- 0,5 tsp Salt
- 1 Pck. Dry yeast
- 160 ml Lukewarm water
- Oil for greasing the dough
Cheeses:
- 100 g Gorgonzola
- 120 g Mozzarella
- 100 g Hard / mountain cheese
- 50 g Parmesan finely grated
- Olive oil
- Herbs if desired
Instructions
Dough:
- Mix the flour, salt and dry yeast in a bowl. Then gradually knead in the lukewarm water with the dough hook of the hand mixer or a food processor. When the flour is no longer visible, continue kneading the dough by hand on the work surface for about 5 minutes until it is nice and elastic and smooth. Then shape it into a ball, lightly oil it all around and place in a bowl. Close the bowl, put it in a warm place and "just forget it for a few hours". But at least for 3 hours. You can easily prepare the dough in the morning for the evening. The longer it has time to rest, the more beautiful and crispy it will be later when baking. For me it was almost 8 hours .....
Sauce:
- Put canned tomatoes, tomato paste, garlic, sugar, salt, pepper and oil in a narrow, taller container and finely puree with the hand blender, transfer to a saucepan, add the herbs and bring to the boil (with the lid on!). When it bubbles, reduce the heat halfway and, with the lid slightly tilted, let it simmer gently until the mixture has reduced to 350 ml. Stir it from time to time, but be careful, the mixture splatters. Pour the finished sauce into a jar that has been sterilized with boiling water and keep it cool. The above amount of ingredients is intended for a little more and as a reserve, because this sauce can be used in many ways, i.e. not only for pizza.
Completion:
- After resting, knead the dough a little more by hand and roll it out with a rolling stick on the lightly floured work surface to the size of a sheet. When rolling out the dough from the work surface every now and then, take one side of the edge in your hands, lift up, let the dough "hang out" slightly, spread it out again on the work surface and roll out further. Repeat this as long and often until the dough has reached the required size ..... Soz. That is my alternative for throwing it in the air ... ;-))) But it works quite well. It should not be thicker than 3 mm at the end, except around the edge. There it can be 2 mm thicker. This also applies if you make 2 round pizzas or a few small pizzas out of the dough portion.
- Now thinly oil the tray with a paper towel dipped in oil, spread the thin flatbread on it, smooth it out well and push or pull it to the edges and into the corners. Now spread a thin layer of 3 - 4 tablespoons of the tomato sauce on top. If possible not with cheese pizza, otherwise the taste will dominate too much. Then cut the Gorgonzola, mozzarella and the hard cheese into slices and distribute everything evenly on the tomato sauce. Grate the Parmesan finely and sprinkle over it and sprinkle everything with a little olive oil. If you like, you can now also add dried, Italian herbs, but it wasn't my cup of tea .....
- Slide the tray into the oven on the 2nd rail from below and bake for 15-20 minutes. The edges and the base should ideally be lightly browned and nicely knotty and the base should still be super thin ..... buon appetito .............
- The above quantity of ingredients is sufficient for one sheet pizza (inner sheet surface 30 x 40), or 3 medium-sized round ones, or 5 palm-sized ones.