Summary

Ingredients

• 200 g flour type 550
• 50 g semolina, durum wheat
• 0.25 ¼ cube yeast
• 160 ml water, lukewarm
• 1 teaspoon salt
• 2 tablespoon olive oil
• 4 tomato (s) (Roma tomatoes)
• 1 teaspoon oregano, dried
• salt
• 70 g sausae (chorizo), in one piece
• 1 scoop mozzarella (buffalo mozzarella)

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Instructions

1. First mix the flour, semolina and salt thoroughly for the pizza dough. Dissolve the yeast in warm water, let it rest for 5 minutes and then add to the flour mixture. Knead the ingredients with the dough hook of the hand mixer, in the food processor or by hand until an elastic dough is formed, which takes about 10 minutes. If the dough is too firm, just add a little warm water, if the dough is too runny, add a little flour. Only then knead in the olive oil.
2. Wrap the dough in cling film or let rise under a tea towel for at least 30 minutes. The dough can also be prepared excellently in the yeast dough program of a bread maker.
3. In the meantime, cut the Roma tomatoes in half crosswise and rub over a fine grater down to the skin. Drain the excess water from the tomatoes through a fine sieve, leaving only the tomato juice and the inside of the tomatoes. Season these tomatoes with a little salt to taste.
4. Brush a baking sheet properly with good, heatable olive oil and preheat the oven to 250 ° C top and bottom heat. Knead the dough again by hand and roll it out on a floured board about the size of the tray from the center outwards. The dough should be rolled out about 3 mm thick.
5. Put the rolled out dough on the baking sheet and spread the tomatoes very thinly (this is important!). Sprinkle with the oregano. Cut the chorizo into fine pieces and spread on the pizza. Tear the mozzarella into pieces by hand and sprinkle over the pizza.
6. Bake on the second shelf from the bottom for about 10 minutes. If you have a pizza stone, you can of course save yourself baking on the tray and instead form two round pizzas from the dough.