Summary

Ingredients

For the dough:

• 500 g wheat flour type 405
• 20 g yeast, fresh
• 10 g salt
• 50 g olive oil, ( ml)
• 320 g water, ( ml)
• Wheat flour, for dusting

For the sauce:

• 6 tablespoon tomato (s), mashed
• 3 tablespoon tomato paste
• 2 teaspoons oregano
• 1 pinch (s) salt
• 1 pinch (s) sugar
• 1 pinch (s) chilli, to taste
• Pepper, fresher from the mill

For the topping: per pizza

• 5 slices buffalo mozzarella
• 6 basil leaves
• 3 drops olive oil
• 1 olive

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Instructions

1. The recipe is for 3 pizzas.
2. Preparation:
3. Preheat the oven to 250 ° C. If a pizza stone (bread stone) is used, it must be heated up 1 hour beforehand.
4. Rub the yeast into the flour with your fingers as if making crumbles. Add the salt, olive oil and water and work everything into a dough. The dough can be kneaded by hand, but don`t let it be confused, as it is really sticky at the beginning and you don`t really believe in success. If you prefer, you can also use the dough hook to prepare the dough. The dough has to be kneaded for a total of 5 - 10 minutes.
5. Let the dough rest in the refrigerator (!!!) for 1 hour or overnight.
6. Preparation:
7. Mix all ingredients together for the tomato sauce. The consistency should be quite thick. If too thin, more tomato paste. If too thick, more passed tomatoes.
8. Take the dough out of the fridge, divide it into 3 equal pieces and shape into balls. Let rise for another 10 minutes. Dust the work surface with flour and place balls on top.
9. Place the heel of your hand on the center of a dough ball and push the dough away from your body so that it is stretched. Turn the dough and push it away again. Repeat the whole thing until it is approximately round (never works perfectly) and has a diameter of 20-22 cm. The dough should be a tad thicker at the edge.
10. Place the pizza bases on a wooden slider dusted with flour and brush with the tomato sauce.
11. For a margherita, cover the pizza as follows: 5 slices of buffalo mozzarella, fresh basil, in the center an olive, and thinly (!) Drizzle with fresh olive oil. The dough can also be topped differently if you like. The only important thing is: not too fat! Less is more.
12. Push the topped pizza onto the pizza stone (if necessary, a normal baking sheet that has been coated with olive oil will do).
13. Bake for 8 - 12 minutes at 240 ° C.