Tastiest, Easiest and Still Freshest Pizza in World
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 grams flour
- salt
- 6 tablespoon olive oil
- 1 pack dry yeast
- 1 kg tomato (s), ripe
For the sauce:
- 1 onion (s)
- 1 large clove garlic
- 2 packs mozzarella
- Pepper, freshly ground black
- 3 tablespoon oregano, (dried)
- some oil for the baking sheet
Print Recipe
Pin Recipe Instructions
- First mix the flour, about 2 teaspoons of salt and the olive oil in a bowl with a dough hook.
- Now dissolve the dry yeast in 1/8 l lukewarm water while stirring, add to the flour and knead until a smooth dough is formed.
- Then let it rise covered for about 45 minutes.
- For the sauce:
- Pour boiling water over the tomatoes and let them steep a little. Then put in a colander and quench with cold water. They can then be peeled off easily.
- These are then cut into small pieces (remove the stalk).
- Now heat 2 tablespoons of oil in a small saucepan and sauté the onion and garlic until translucent. Add the small tomatoes and let simmer for about 1/2 hour. Then season with salt and pepper and, if necessary, puree if the sauce is too coarse.
- After the 45 minutes have elapsed, knead the dough vigorously by hand and divide it in half. Then roll them out in suitable pizza trays to a diameter of approx. 32 cm and spread the pizza sauce on top.
- For a pizza margerita, simply cut the mozzarella into slices, place on top, sprinkle with a little oregano and bake in the oven at 170 ° for about 15 minutes.
- If you want a pizza salami, just add the salami.
- Note: In the case of smaller shapes, the ingredients would also be sufficient for 4 servings, but the ingredients for the sauce must be doubled.
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