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 tablespoons Himalayan salt (pink)
- A pinch of sugar
- Approx. 250 ml milk (room temperature)
- Approx. 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
- 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)
If you want to finish off with an Italian liqueur, take a look at my limoncello recipe!
Good luck with pizza baking - and as always, bon appétit!
Warm regards,
Erik
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