Pizza and Pizzaiola
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the yeast dough:
- 600 ml water, lukewarm
- 8.4 g yeast
- 1 kg flour, smooth
- 2 tablespoon olive oil, good
- 1 teaspoon, leveled salt
For the sauce: (pizzaiola)
- 1 onion (s)
- 4 garlic clove (s)
- 5 tablespoon olive oil
- 1 large can (s) tomato (s), peeled (also fresh in summer)
- 2 tablespoon tomato paste
- 300 ml red wine
- 1 sprig rosemary
- 4 stalks parsley
- 1 chilli pepper (s)
- 1 teaspoon oregano
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in lukewarm water in about 5 minutes. Then mix with all the ingredients for the dough and knead the dough well for about 10 minutes. Pour into a freezer bag and place in the refrigerator for at least 1 day. Hit it every time you open the fridge!
- Divide the dough into 8 pieces, shape them into balls and let rise for 15-30 minutes. Then roll out thinly and briefly place in a heated non-stick pan until the flatbreads are crispy at the bottom. Then place on the tray (a pizza stone is even better) and top it to taste!
- Then put it in the oven preheated to at least 220 ° (preferably fully turned on - pizza ovens are even hotter than the ovens in the household) and bake quickly (5 - 8 minutes).
- Tips: the dough is best after 2-3 days of rising. Walking slowly makes it very fine-pored and starts to get slightly sour.
- Roll out: roll out the dough thinly on a lightly floured work surface, turn the pizza dough upwards with your hands and pull it apart from below until the dough is wafer-thin.
- For the tomato sauce, peel the onion and garlic, dice them finely and fry them in the hot oil in a large, shallow saucepan or in a deep pan, but do not let them take on any color. Add the tomatoes with their juice, stir in the tomato paste, fill up with 100 ml red wine. Add rosemary, parsley stalks, chilli and oregano, season with salt and pepper.
- Now let the sauce simmer slowly for at least half an hour, without a lid, on a very low heat, or an hour or more. Deglaze again and again with a dash of red wine, but no more than with a small glass. If too much liquid evaporates, add a dash of water occasionally and stir. At the end the sauce should be very thick, almost like a soft, spreadable paste, and smell aromatic.
- Spread: Fish the rosemary and parsley out of the sauce. Apply the sauce as thinly and evenly as possible on the pizza. But not too thin either, otherwise the pizza will be boring. However, if it`s too thick, the pizza will be mushy. And important: leave one edge free, it will open more than the rest.
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