Summary

Ingredients

• g 1,100 flour
• 20 g yeast
• 25 g salt
• 1 dash olive oil
• 880 ml milk, lukewarm

For the sauce:

• 2 small Can (s) tomato (s), chunky
• 3 medium onion (s)
• 4 cloves garlic
• some olive oil
• some sugar
• salt and pepper

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Instructions

1. Preheat the oven to 250°C (482°F), or higher if your oven allows.
2. Mix 400g flour with 400ml lukewarm milk in a large bowl.
3. Add 10g yeast to the mixture (mix the yeast with the milk first) and knead for 5 minutes—the dough will be very viscous at this stage.
4. Cover the dough and let it rise for 30 minutes at room temperature.
5. Add the remaining 700g flour, 25g salt, 480ml lukewarm milk, and remaining 10g yeast to the risen dough.
6. Knead well for several minutes, adding a dash of olive oil during kneading until fully combined.
7. Cover the dough and let it rise for 30 minutes at room temperature.
8. While the dough rises, prepare the pizza sauce: cut onions into thin strips and finely chop garlic. Sauté the onions in olive oil over medium heat for 2 minutes. Roast the garlic for 30 seconds, then add roughly chopped tomatoes. Add a pinch of sugar and season with salt and pepper to taste. Simmer for 5 minutes.
9. Generously oil a baking sheet with olive oil (using your fingers works well) and stretch the dough onto it without rolling—just pull it into shape roughly the thickness of your little finger.
10. Let the dough rise on the baking sheet for 5 minutes.
11. Spread the pizza sauce over the dough without adding cheese at this stage.
12. Bake at 250°C (482°F) for 10 minutes.
13. Add roughly 400g cheese (Gouda, Emmentaler, or mozzarella) and bake for another 10 minutes until the cheese is melted and golden.