The perfect pizza dough and tomato sauce

Ingredients for 1 servings:

• 750 g flour, preferably Tipo00 or Type 405
• 250 g soft wheat semolina
• 625 ml water, lukewarm
• 10 g yeast, approx. 1/4 cube
• 20 g salt
• 1 handful of oregano, dried
• 2 tbsp truffle oil
• 1 pinch(s) of sugar
• 500 g tomatoes from the can, whole, peeled
• 3 tbsp tomato paste
• 3 garlic cloves
• 1 handful of oregano, fresh
• 1 handful of fresh basil
• 1 onion(s)
• 2 tbsp oil
• Salt
• Oregano, dried
• Paprika powder
• chili powder

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 2 hours 35 minutes

Dough with soft wheat semolina and oregano

Good pizza dough needs to be kneaded thoroughly and needs a long resting time. So my tip at the beginning: really take your time and try to prepare the dough at least 24 hours before you want to use it. To start, put 600g of flour in a bowl. In another bowl, add 625ml of lukewarm tap water and dissolve the yeast in it. Then pour the water-yeast mixture into the flour and add salt, oregano, truffle oil, and a good pinch of sugar. Now the dough needs to be kneaded, or in this case, stirred. This is best done with a mixer or a hand mixer. If you don’t have a hand mixer, a spoon or fork will do. Do this until the dough is smooth, but still very runny. Now the dough needs to rest for the first time. To do this, cover the bowl with a cloth and let it rise for 20-30 minutes. Once the first resting period is over, continue mixing the dough and gradually add the remaining flour and soft wheat semolina. You should notice that the dough becomes harder over time and slowly but surely resembles pizza dough. The dough will still be sticky, however. You should now knead the dough for at least 15 minutes (20 minutes would be better). This is easier with a mixer than by hand, however. Now cover the bowl again with a cloth and let the dough rest for a second time for another 20-30 minutes. Once the second resting period is over, transfer the dough from the bowl to a well-floured work surface. Using a knife, cut it into 6 equal pieces, and each piece is shaped into a small ball. You now need cling film in which to hermetically seal the individual dough balls. Once all the dough balls are hermetically sealed, place them in the refrigerator for at least 24 hours. You can also leave the dough in the refrigerator for up to 7 days. Once the dough is in the fridge, it’s time to make the pizza sauce. First, add the oil to a pan and heat it over high heat. Then, using a garlic press, add the garlic. The garlic shouldn’t brown. Next, add the canned tomatoes to deglaze the pan. Using a wooden spoon, crush or finely chop them. Next, add the tomato paste, oregano, and basil. Cut the onion in half and cook with the sauce. The sauce should now simmer on low heat for about 30 minutes. You can stir occasionally. Once the sauce has boiled, remove the onion and season to taste. I recommend adding salt, dried oregano, paprika, and chili, if desired. Finally, it’s a good idea to puree the sauce using an immersion blender. Once you’ve taken the dough balls out of the fridge, remove the dough from the plastic wrap and spread it out on a well-floured surface. Then, using your fingers, press the dough from the inside out to create a round pizza. Once the pizza has reached the desired size, add about 4-5 tablespoons of the pizza sauce, spread it with a spoon, and top the pizza as desired. It is recommended to bake the pizza on a pizza stone. This is suitable for ovens and grills and should be preheated to the highest setting. If you don’t have a pizza stone, preheat the oven to the highest setting and bake the pizza until the cheese is golden brown (approx. 5-6 minutes on the pizza stone). Note from Chefkoch.de: The original 40g salt quantity for the dough has been changed to 20g.