Summary

Ingredients

For the dough:

• 440 g wheat flour (pizza flour type 00, Italian name)
• 250 g water
• 3 g yeast
• 10 g salt
• 85 g wheat sourdouh, Italian (Lievito madre), straiht from the refrierator, or another 5 yeast
• 10 g olive oil

For the tomato sauce:

• 0.5 can ½ tomatoes, chunky
• 2 small cloves garlic
• 1 shallot (s)
• 3 teaspoons balsamic vinegar, white
• 1 tablespoon herbs, Italian, frozen or fresh
• 1 tablespoon tomato paste
• 1 teaspoon honey
• 1 pinch (s) chili powder
• salt and pepper

For covering:

• 2 scoops mozzarella
• 100 g cheese, rated
• 1 small zucchini
• 200 g mushrooms
• 50 g pitted olives
• chilli pepper

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Instructions

1. Dough:
2. Dissolve the yeast in the water. Add 250 g of the flour to the water, mix everything thoroughly with the dough hook. Add Lievito Madre and mix in for 1 minute. Let the pre-dough rise for 60 minutes. Add the oil, salt and the remaining flour and knead everything in about 3 minutes to a smooth dough that loosens completely from the bowl.
3. Transfer the dough to a large yeast dough bowl. Knead again by hand, fold a few times (like bread dough) and let rise with the lid closed for at least 4 hours at room temperature. It is best to make it the day before, let it rise for a few hours at room temperature, and then put it in the refrigerator for 24 hours. The dough can stand in the refrigerator for up to 5 days. It gets better every day!
4. Take the dough out of the fridge two hours before topping it and let it acclimate. Divide into 2 pieces of dough and roll out each piece of dough on a floured baking board. Grease the pizza tray and cover with the dough pieces, pulling the dough up to the edge of the trays.
5. Preheat the oven to 250 ° C top / bottom heat (convection 225 ° C).
6. Tomato sauce:
7. Put the tomatoes in a colander and drain them, peel the onion and garlic cloves and cut them into cubes. Put all ingredients in a tall beaker and puree very finely with the magic wand. Season well with salt, pepper and chilli. The sauce can be prepared hours in advance and stored in a cool place.
8. Brush the pizzas thinly with the tomato sauce.
9. Cut the mozzarella into cubes. Thinly slice the zucchini, mushrooms, olives and peppers. Top the pizza with mozzarella cubes, grated cheese and vegetables.
10. I usually sprinkle the pizzas with Italian herbs again.
11. Bake in the oven at 250 ° C for 10-15 minutes, until the cheese and the rim start to turn brown. To bake both pizzas at once, I use convection at 225 ° C and move the trays once.