Perfect Pizza Dough and Tomato Sauce

Summary

Prep Time	1 hr
Cook Time	35 mins
Total Time	1 hr 2 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the sauce:

Instructions

A good pizza dough needs to be kneaded well and takes a long time to rest. 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.
At the beginning you put 600 g of flour in a bowl. Put 625 ml of lukewarm tap water into another bowl and dissolve the yeast in it. Then you pour the water-yeast mixture into the flour and add salt, oregano, truffle oil and a good pinch of sugar.
Now the dough has to be kneaded or in this case stirred. This is best done using a mixer or mixer. If you don`t have a mixer, a spoon or fork will do.
This should be done until a homogeneous dough is formed, but it is still very runny.
Now the dough has to rest for the first time. To do this, cover the bowl with a cloth and let the dough rise for 20-30 minutes.
When this first resting period is over, the dough is stirred further and the remaining flour and the soft wheat semolina are gradually added. You should notice that the dough becomes harder over time and a dough slowly but surely resembles a pizza dough. However, the dough is still sticky. You should now knead the dough for at least 15 minutes (20 minutes would be better). However, this is also easier with a mixer than by hand.
Now the bowl is covered with a cloth again and the dough has to rest for a second time for another 20-30 minutes.
When the second resting phase is over, the dough is transferred from the bowl onto a well-floured work surface. With the help of a knife this is then cut into 6 equal parts and each part is shaped into a small ball. Now you need cling film in which you pack the individual dough balls airtight.
If all the dough balls have been packed airtight, they are put in the refrigerator for at least 24 hours. You can also leave the dough in the refrigerator for up to 7 days.
After the dough is in the refrigerator, it is a good idea to make the pizza sauce.
To do this, you first put the oil in a pan and heat it on a high flame. Then you add the garlic using a garlic press. The garlic shouldn`t turn brown. Then you add the canned tomatoes to deglaze the garlic. With the help of a wooden spoon, these can then be crushed or made small. Then you add the tomato paste, as well as oregano and basil. The onion is cut in half and only cooked with it. The sauce should now be cooked on a low flame for about 30 minutes. However, you can stir it every now and then.
After the sauce has boiled, remove the onion and season the sauce to taste.
I recommend salt, dried oregano, paprika powder, and chilli, depending on your preferences. It is then a good idea to puree the sauce using a hand blender.
When you take the dough balls out of the refrigerator, you should take the dough out of the plastic wrap and spread it on a well-floured surface.
Then you press the dough with your fingers from the inside out, so that a round pizza is created. When the pizza has reached the desired size, add approx. 4-5 tablespoons of the pizza sauce, spread it with a spoon and top the pizza as you like.
It is recommended to bake the pizza on a pizza stone. This is suitable for ovens and barbecues and should be preheated to the highest level. If you don`t have a pizza stone you should preheat the oven to the highest setting and bake the pizza until the cheese is golden brown (on the pizza stone approx. 5 - 6 minutes).

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