Original Italian Pizza

Step 1/9

• 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

• 20 ml olive oil

Now add olive oil and work 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 hours, until it has doubled in size.

Step 4/9

• 1 garlic clove
• ½ onion

• cutting board
• knife

For the sauce, finely dice garlic and onion.

Step 5/9

• 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

• 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

• soup ladle

Spread the tomato sauce evenly on the dough.

Step 8/9

• 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.