Ingredients for 4 servings
For the yeast dough:
500 g wheat flour type 405
300 ml water
2 tsp salt
5 g fresh yeast

For the sauce:
1 can of pizza tomatoes
salt and pepper
some sugar
basil
oregano

preparation

Working time approx. 30 minutes

Rest time approx. 8 hours

Total time approx. 8 hours 30 minutes

After countless field tests, plenty of Google research and restaurant spying, I have finally developed a recipe that tastes absolutely authentic and delicious – just like in Bella Italia!

First, sift the flour with the salt and pour it into a dough mixer or a bread maker with a dough function. Now dissolve the yeast in the lukewarm water and then add it to the flour-salt mixture (note from the Chefkoch.de team recipe editing: The amount of yeast specified is correct and it is fresh yeast).

Then knead the ingredients into an elastic, homogeneous dough for 20 (!) minutes.
Note: An electric aid is almost mandatory here; if necessary, a hand mixer with a dough hook will also work. Please don’t knead desperately with your bare hand, the dough simply won’t achieve the desired softness and consistency.

After kneading, cover the dough with a damp cloth and let it rest for two hours. Then divide into four pieces of 200 g each, form them into balls and cover again and let rise for another six hours.

What is so special about this dough recipe? The secret lies not in exquisite ingredients such as expensive pizza flour or high-quality olive oil, nor in superfluous ingredients such as beer, sugar or eggs. Rather, the smooth texture is achieved through long mechanical kneading! The extremely small amount of yeast, together with the long fermentation, ensures an extremely aromatic dough.

Finally, a few tips for further processing:
Roll or stretch the dough as thinly as possible! Anything under 4mm is ideal.

For the tomato sauce, simply puree a can of peeled tomatoes with (lots of) garlic, salt, pepper, a little sugar, basil and oregano, do not boil. Then apply it to the middle of the pizza and spread it over the entire pizza in circular movements with the spatula. Don’t apply too much! A good pizza shouldn’t be drowned in tomato sauce. If individual areas of the dough don’t get any sauce, it doesn’t matter at all. Better a little less than a little more.

Preheat the oven to the highest setting! Mine manages almost 260 °C, the result was great. Place the dough on the hot baking tray (this is easier with baking paper) and after just 3 – 4 minutes the pizza is ready and can be enjoyed.