Pizza @home

What else is there to do but to become creative in the kitchen during these times? I spontaneously set about finding a pizza dough that would allow me to make a great pizza even at the low temperatures of our home ovens.

The dough is the main thing for me – what you put on your pizza is entirely up to you.

For 4 persons

Difficulty Level: Easy

Expenses: 5-12 Euro

Time Effort: 1.5 Hours

Preparation takes 1.0 hour

Tools

Rubber gloves, two bowls, a dough roller, whisk & dough hook, baking paper, pizza tray, two kitchen towels (cotton)

Ingredients

500 g flour, preferably type 405
15g yeast, preferably fresh – but dry yeast can also be used
2 tablespoons of olive oil
0,5 tablespoon Himalayan salt (pink)
A pinch of sugar
250 ml milk (room temperature)
50 ml water (lukewarm)
A handful of flour to roll out
400g Pelati (tomatoes pureed with Italian herbs)
300g grated Emmental (or cheese of your choice)

For the final topping, you can use anything you like (salami, ham, pepperoni, mushrooms, artichokes, etc.) – but when topping, please make sure “less is often more” – the pizza should not be overloaded, but also not too dry.

To prepare the dough, you can use a food processor or hand mixer for simplicity’s sake.

first mix the flour in the mixing bowl with the salt & sugar
then dissolve the yeast in lukewarm water in a separate bowl
now add the olive oil to the yeast-water mixture and stir in
now add the milk
gradually add the yeast mixture to the flour in the mixing bowl while stirring and knead until the dough begins to separate from the rim of the bowl
cover the work surface with a little flour and remove the dough from the bowl
with floured hands, knead the dough by hand for a few minutes until you are sure that the pizza dough is smooth and supple without sticking to your fingers (if necessary, add a little more flour until you have an elastic lump of dough)

pick up a bowl and put the dough in it
cover with a damp kitchen towel (preferably moistened with warm water) and place in a warm place for one hour

when the dough has risen properly, it should have doubled in volume

so – now it’s time to roll out – dust the dough roll with flour and roll out the dough nice and thin!

cover the pizza tray with the baking paper and put the rolled-out dough on it

How many trays the dough is sufficient for is entirely up to you – depending on how thin you like the dough, this can be three round pizza trays (30 cm diameter) or up to three large baking trays (40 x 30 cm).

now apply the Pelati – the strained, seasoned tomatoes – only thinly (less is often more here) and whatever else is supposed to be on top – you should still be able to see the dough in some places (I took this from LaSelva)

now put the pizza into the preheated oven – the pizza is baked at 220-240°C degrees – how long depends on how thick you roll out the dough and which topping you choose – as soon as the edge begins to turn nut brown the pizza should be ready. (With a baking tray and a well preheated oven, 12-18 minutes will usually work well)