Pizza with Hermann dough

Ingredients for 4 servings:

• 200 g wheat sourdough (Hermann dough)
• 480 g wheat flour type 405
• 2 tsp salt
• 4 tbsp olive oil
• 1 packet of dry yeast
• 150 ml water, lukewarm
• 200 g mozzarella, grated
• 1 can tomatoes, pureed
• oregano
• onion(s)
• bell pepper(s)
• Ham
• salami

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

Knead the Hermann dough with flour, salt, olive oil, dry yeast, and lukewarm water in a mixer. The dough should already be relatively firm. If it’s too firm, add a little warm water. Let it rise for 2 hours and then knead again if necessary. In the meantime, preheat the oven to 250°C (top/bottom heat). Roll out the dough on a floured work surface and place it on a baking sheet lined with baking paper. Spread the passata on top and sprinkle the grated mozzarella over it. Top with your favorite toppings and bake for about 10 minutes, ensuring the cheese melts nicely, the pizza turns golden brown, and the edges don’t burn. Finally, sprinkle some oregano over the top.