Originally, I wanted to share with you a recipe for homemade pizza dough, which I think is too short. That’s why I’m adding one of the trim options. If you love Italian cuisine as much as I do, you will definitely enjoy this pizza. Otherwise, I add eggs because of my husband, who loves him completely for pizza. I have to say that I like it more and more.

200 g semi-coarse flour
½ yeast cubes
4 tablespoons extra virgin olive oil
1 teaspoon sugar
pinch salt

120 ml tomato sauce
2 ripe tomatoes
2 mozzarella
2 eggs
Mixture of dried oregano and basil

We start by preparing homemade dough (the amount corresponds to 2 pizzas with a diameter of about 35 cm). Let the yeast rise in the cup. All you have to do is grind fresh yeast into about 50 ml of warmer water, cover with a teaspoon of sugar and dust with flour. Cover the yeast with a cloth and leave it in a warm place for at least 10 minutes. In the meantime, heat the oven together with the baking tray to the maximum (250 ° C).

Weigh 200 g of flour, add salt, olive oil and yeast. Knead everything and gradually add lukewarm water (approx. 50 ml). The dough should be beautifully firm and should not stick. Dust the bottom of the bowl with flour and put the dough in it, cover with a cloth and leave to rise for at least an hour. In the meantime, heat the oven together with the baking tray to the maximum (250 ° C).

When the dough doubles in volume, we divide it in half. Roll out the dough on a floured baking paper on a thin plate. Pour sugo over the whole area, salt and pepper, add oregano and basil. Now we put mozzarella torn into small pieces, slices of tomato, capers on the pizza. Finally, we knock an egg in the middle of the pizza.

Carefully remove the hot plate from the oven and transfer the pizza to it using baking paper. We will immediately bake in the oven. Approximately 10-12 minutes should be enough to bake a pizza. It’s best to keep an eye on the pizza, honestly it’s a real pleasure, once the edges are golden, the pizza is ready.

Buon Appetito, Lucka

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