Pizza Inferno

Summary

Ingredients

• 500 g wheat flour, type 00, alternatively type 405
• 300 ml water
• 5 tablespoon olive oil
• 5 g yeast, fresh
• 2 teaspoons, leveled salt
• 1 can tomato (s), peeled, in tomato juice, 400 g
• 2 tablespoon carrot (s), grated
• 2 tablespoon celery, grated
• 2 tablespoon onion (s), chopped
• Salt, pepper, sugar, if necessary oregano or Italian spice mixture
• 500 g cheese, suitable are firm mozzarella, Edam cheese, butter cheese, Gruyère
• 12 slices salami, Italian or Italian style
• Pickled anchovies
• Chilli flakes, or pickled hot peppers
• Garlic, sliced
• Oregano, or Italian spice mixture

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Instructions

1. Prepare a yeast dough from the specified ingredients and let it rise in the refrigerator for at least a day. The slow fermentation gives you the typical taste. Tipo 00 flour has a particularly high proportion of gluten and makes the dough bubble and crispy in the oven. Up to 20% of the flour can be replaced with durum wheat semolina and improve the result even more.
2. To make the tomato sauce, sweat the onions in olive oil, add carrots, celery and canned tomatoes and let everything simmer with the lid on for an hour. Then reduce until the sauce is creamy. Brush through a sieve or puree in a blender and season with salt, pepper, sugar and, if necessary, herbs.
3. Shape the dough into a suitable shape with your hands or the rolling pin. If you don`t have a pizza stone, be sure to use a perforated round sheet for baking. The dough can only get crispy if it can lose moisture on the underside in the oven.
4. Spread the tomato sauce on the dough, top it with cheese (grated or sliced) and then with the other ingredients. Sprinkle the chilli flakes on the tomato sauce. Pickled pods come on top of the cheese.
5. A pizza dough needs above all bottom heat (put the bottom rail or grid on the base and circulate air). If the dough is soft at the bottom and the cheese is crispy on top, then the heat distribution is wrong. The cheese should only melt and not turn brown. If necessary, take a little more cheese and / or cover with aluminum foil. I personally achieve optimal results in a hot air oven at 220 degrees and eight minutes.
6. The effort is worth it and the pizzas can be baked well even after freezing. Rub the piece of cheese yourself. It is cheaper and the cheese does not contain any separating agent. If you want, you can add a little parmesan cheese.

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