With this simple dough, the pizza base becomes really high, airy, soft and fluffy.
Preheat the oven well (250 degrees, should the oven give more, even higher).
First mix 400 g flour (normal flour is sufficient) with 400 ml of the lukewarm milk. Add 10 g of yeast (best to mix with the milk beforehand) and knead the dough for a good 5 minutes. The dough is still very viscous here, but that`s how it should be.
Cover the dough and let rise for about 30 minutes.
Then add 700 g flour, 25 g salt, 480 ml lukewarm milk and 10 g yeast to the first dough and knead well again. It is now important that you add a good dash of olive oil to the dough and continue kneading.
Let rise again covered for 30 minutes.
The dough has a rather moist, soft consistency (unlike normal pizza dough).
In the meantime you can take care of the pizza sauce (you can of course use any pizza sauce you like, but I can warmly recommend this one - simple and tasty):
Cut the onions into really thin strips and finely chop the garlic. Now lightly sweat the onions in a little olive oil in the pan. Roast the garlic briefly (really briefly) and then add the chopped tomatoes. Add a little sugar and season with salt and pepper. Simmer gently for about 5 minutes.
Now oil a baking sheet (or, if available, round pizza tray) properly with olive oil (preferably with your fingers) and pull the dough into shape on it. Don`t roll it out, just pull it and leave it about as thick as your little finger.
Let rise on the baking sheet for a few minutes and then pour the pizza sauce on the dough.
Do not put any (!) Cheese or toppings on the pizza! Just brush it with the sauce and put it in the oven.
Bake at 250 degrees for 10 minutes. After the 10 minutes, cover the pizza as you like and sprinkle with cheese (I use 400 g cheese for this amount of dough - Gouda, Emmentaler or mozzarella, depending on my taste).
Ingredients
Print Recipe
Pin Recipe