Pizza on Brick

Summary

Ingredients

For the dough:

• 1 kg flour
• 4 g yeast
• 2 teaspoons salt
• 0.5 teaspoon ½ sugar
• 125 ml olive oil
• 625 g water, warm
• some flour for processing and sprinkling

For the sauce:

• 3 tablespoon olive oil
• 1 cup onion (s), finely chopped
• 2 clove (s) garlic, if possible fresher
• 1 large can (s) tomato (s), approx. 850 g, roughly chopped
• 150 g tomato paste
• 1 tablespoon oregano, dried or 2 fresh
• 1 tablespoon basil, dried or 2 fresh
• 3 bay leaves
• 2 teaspoons sugar
• 1 tablespoon salt
• some black and green mixed pepper
• 1 tablespoon thyme, dried or 2 fresh

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Instructions

1. A basic recipe for pizza and tomato sauce that can be used with different toppings.
2. Dough preparation:
3. Crumble the yeast and sugar in 50 ml of lukewarm water and dust with a little flour.
4. Sieve the flour with the salt into a bowl and make a hollow in it. As soon as the yeast mixture reacts visibly, pour into the well and mix with a little flour to form a pre-dough. When the pre-dough visibly reacts, mix in the remaining warm water and the olive oil and knead well (faster with the machine) until the dough comes off the bowl. Dust with a little flour and let rise for about 1/2 hour. Then place in a lightly oiled tin and place in the refrigerator, sealed. Take it out about every eight hours, pull and fold, turn 90 °, pull and fold and put back in the box. The dough matures between two days and a week. If it is to be used, it must be taken out of the refrigerator about four hours beforehand and divided into 8 portions. Then grind like bread rolls, lightly flour and let acclimatize in small bowls at room temperature for about two hours.
5. Sauce preparation:
6. Heat the olive oil in a larger saucepan and sauté the onion cubes for about 8 minutes (stir!). When they are translucent, sauté the chopped garlic for another 2 minutes. Then add the canned tomatoes with their juice, the tomato paste and the spices and herbs, bring to the boil once and then simmer for about 1 hour (stir occasionally!). Fish out the bay leaves and puree the sauce.
7. Put the baking stone in the stove and heat it up for at least 1 hour on the highest possible heat.
8. Shape 1 piece of dough into a pizza crust on a wooden pusher (place plenty of flour under it so that the dough doesn`t stick), then spread 3 tablespoons of tomato sauce on top and then top it to taste:
9. First the cheese (in any case mozzarella, some raclette also tastes good, Gouda or Emmentaler is also possible), then salami or ham or mushrooms, .. Finally, dried herbs (oregano, thyme, rosemary) with both Rub hands over it, pepper and drizzle with olive oil. Then off to the oven.
10. After 5 minutes at the latest it is ready (watch!). This time is just enough to shape and top the next pizza.
11. The tomato sauce is also easy to make in large quantities and freeze in portions. It is also well suited as a base for Bolognese. The finished dough can also be frozen without any problems.

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