Original Italian Pizza

Based on 63 ratings

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
60
min.
Resting

Ingredients

Servings:-2+
280 g all-purpose flour
7 g dried yeast
150 ml lukewarm water
4 tsp sugar
20 ml olive oil
1 clove garlic
½ onion
250 ml puréed tomatoes (canned)
125 g Buffalo mozzarella
20 g arugula leaves
100 g Parma ham
figs
salt
pepper
flour for work surface
Metric
Imperial

Utensils

  • measuring cup
  • mixer with dough hooks (optional)
  • large bowl
  • kitchen towel
  • cutting board
  • knife
  • cooking spoon
  • small sauce pan
  • baking tray
  • oven
  • parchment paper
  • rolling pin
  • soup ladle

Nutrition per serving

Cal
1079
Protein
47 g
Fat
35 g
Carb
140 g
  • Step 1/9

    For the dough, first mix flour, sugar, and salt. Dissolve the yeast in lukewarm water and roughly knead with the flour mixture.
    • 280 g all-purpose flour
    • 7 g dry yeast
    • 150 ml lukewarm water
    • 1 tsp sugar
    • 1 tsp salt
    • measuring cup
    • mixer with dough hooks (optional)
    • large bowl

    For the dough, first mix flour, sugar, and salt. Dissolve the yeast in lukewarm water and roughly knead with the flour mixture.

  • Step 2/9

    Now add olive oil and work mixture into a smooth dough.
    • 20 ml olive oil

    Now add olive oil and work mixture into a smooth dough.

  • Step 3/9

    Cover the dough with a kitchen towel and allow to rise in a warm place for approx. 1 - 2 hours, until it has doubled in size.
    • kitchen towel

    Cover the dough with a kitchen towel and allow to rise in a warm place for approx. 1 - 2 hours, until it has doubled in size.

  • Step 4/9

    For the sauce, finely dice garlic and onion.
    • garlic clove
    • ½ onion
    • cutting board
    • knife

    For the sauce, finely dice garlic and onion.

  • Step 5/9

    Next, sauté the onion and garlic in vegetable oil until translucent. Pour in the pureed tomatoes and season with sugar and a pinch of salt and pepper. Leave the sauce to reduce for approx. 5 – 7  min. on a low heat.
    • 250 ml puréed tomatoes
    • 3 tsp sugar
    • salt
    • pepper
    • cooking spoon
    • small sauce pan

    Next, sauté the onion and garlic in vegetable oil until translucent. Pour in the pureed tomatoes and season with sugar and a pinch of salt and pepper. Leave the sauce to reduce for approx. 5 – 7 min. on a low heat.

  • Step 6/9

    Preheat oven to 180°C/ 355°F. Next, roll out the dough to be approx. 0.5 cm thin and place on a lined baking tray.
    • flour for work surface
    • baking tray
    • oven
    • parchment paper
    • rolling pin

    Preheat oven to 180°C/ 355°F. Next, roll out the dough to be approx. 0.5 cm thin and place on a lined baking tray.

  • Step 7/9

    Spread the tomato sauce evenly on the dough.
    • soup ladle

    Spread the tomato sauce evenly on the dough.

  • Step 8/9

    Now, cut the mozzarella into slices and lay them evenly across the pizza. Then, bake the pizza in a preheated oven at 180°C/355°F for  approx. 20 - 25 min. until golden brown.
    • 125 g Buffalo mozzarella
    • oven
    • cutting board
    • knife

    Now, cut the mozzarella into slices and lay them evenly across the pizza. Then, bake the pizza in a preheated oven at 180°C/355°F for approx. 20 - 25 min. until golden brown.

  • Step 9/9

    As soon as the pizza is finished, cover with arugula leaves and Parma ham. Quarter figs and distribute over the pizza . Enjoy served warm.
    • 20 g arugula leaves
    • 100 g Parma ham
    • figs
    • cutting board
    • knife

    As soon as the pizza is finished, cover with arugula leaves and Parma ham. Quarter figs and distribute over the pizza . Enjoy served warm.