Pizza "Summer Freshness"

Ingredients for 4 servings:

• 650 g wheat flour
• 2 tsp dry yeast
• 300 ml salt water, cold
• 1 can tomato(s), chunky (pizza tomatoes)
• 2 tbsp olive oil
• 40 g tomato paste
• 1 tsp basil, dried
• 1 tsp oregano, dried
• 1 tsp thyme, dried
• 200 g arugula
• 1 pack of Parma ham
• 300 g cheese (Gouda), grated
• 1 tsp, leveled pepper
• 1 tsp, leveled salt
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 37 minutes

Place 400g of flour in a large bowl and form a well in the center. Add the yeast. Mix with a hand mixer (dough hook) and slowly add the cold, salted water until the dough has a leathery consistency. When the dough is ready, cover the bowl with a kitchen towel and set it in a warm place. Place the pizza tomatoes in a saucepan. Add a little salt and pepper. Add the olive oil and seasonings. Finally, add the tomato paste. Heat on low heat, but you can let it cool again if the dough needs a little longer. Set the oven to the highest setting (max. 250°C, as pizza needs to be baked at very high temperatures). When the dough has roughly doubled in size, transfer it to a clean, generously floured work surface and knead again. Divide the dough into four pieces and, using a rolling pin and flour, roll out each piece to a thickness of 3-8 mm, as desired. Place the dough pieces on baking sheets. Add a dollop of sauce to the crust, but not too much, as it will become soggy. Sprinkle a handful of Gouda cheese on top. Place the pizza in the hot oven and bake until browned to your liking. Remove the pizza from the oven and immediately top with Parma ham and washed arugula, if desired. If desired, add a few more drops of olive oil.