Original Italian Pizza

Step 1/ 9

• 280 g flour
• 1 tsp sugar
• 1 tsp salt
• 150 ml water (lukewarm)
• 7 g active dry yeast

• bowl (large)
• liquid measuring cup
• hand mixer with dough hook (optional)

For the dough, first mix flour, 1 tsp sugar, and salt. Dissolve the yeast in lukewarm water and roughly knead with the flour mixture.

Step 2/ 9

• 20 ml olive oil

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

Step 3/ 9

• kitchen towel

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

Step 4/ 9

• 1 clove garlic
• ½ onion

• cutting board
• knife

For the sauce, finely dice garlic and onion.

Step 5/ 9

• 250 g tomato purée (passata)
• 3 tsp sugar
• salt
• pepper
• vegetable oil (for frying)

• saucepan (small)
• cooking spoon

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

Step 6/ 9

• flour (for dusting)

• oven
• rolling pin
• baking sheet
• parchment paper

Preheat oven to 180°C/355°F. On a floured work surface, roll out the dough until approx. 0.5 cm thin and place on a lined baking sheet.

Step 7/ 9

• ladle

Using a ladle, spread the tomato sauce evenly on the dough.

Step 8/ 9

• 1 buffalo mozzarella cheese

Now, cut the mozzarella into slices and place 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

• 125 g arugula
• 100 g Prosciutto di Parma
• 3 figs

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

Enjoy your meal!