Crumble the yeast for the pizza dough in 600 ml of lukewarm water and dissolve it with the sugar while stirring. Put the flour in a bowl and make a well in the middle. Pour the yeast water into the well. Mix with a little flour from the edge to form a pre-dough. Cover and let rise in a warm place for about 30 minutes.
Add 2 teaspoons of salt and the olive or porcini mushroom oil to the pizza dough and stir in. Knead with floured hands for about 5 minutes until it is smooth and pliable. If the dough is too firm, add a little lukewarm water or cream. If it is too soft and sticky, knead some flour into the dough. It is best to knead with your hands, as this will add a certain amount of warmth to the dough.
Shape the dough into a ball and cover and let rise in a warm place for about 30 minutes. The yeast dough should roughly double its volume. You can also put the dough in the oven and turn on the oven lamp. This creates a slight warmth that benefits the dough.
If you have a pizza stone, take about half a handful of dough and roll it out. If you don`t have a stone, roll out the dough and either place it on the shovel or on a tray.
Mix the crème fraîche and cream and season with salt, sugar and pepper. Spread on the pizza dough. Top with mozzarella, ham, mushrooms, onions, Emmental cheese and a few dabs of mascarpone. Drizzle with a few drops of garlic oil if necessary. Baking a pizza stone takes a maximum of 8 minutes. On a baking sheet at least 20 minutes at a preheated 200 ° C.
Tip: You can also use salami instead of ham. The dough can be prepared the day before and can be placed in the refrigerator for 12 hours. You can add pepper, paprika powder and herbs to the dough.
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