Italian pizza
Hol Dir die Kitchen Stories-App
Ingredients · Servings 7
- 600 g all-purpose wheat flour
- 30 g fresh yeast
- 250 ml water
- 3 tablespoons olive oil
- 1 tbsp Carpathian salt
- 2 bags of mozzarella cheese
- 20 leaves of wild garlic
- 1 tsp herb salt
- 125 ml passata
- 1 onion bulb
Method · 2 h 30 min
- Dissolve the yeast in lukewarm water and beat with flour, salt, water, and oil to form a smooth dough.
- Let the dough rise in a warm room for about 1 hour. Meanwhile, mix the onion with herb salt and tomatoes. Once the dough has risen nicely, roll it out to your desired size and spread it with the tomato mixture. Top with mozzarella and thinly sliced wild garlic. Bake in a preheated oven at 190°C.
Of course, the dough can also be topped with other ingredients (in addition)... e.g., ham, mushrooms, salami, etc.
- Dissolve yeast in lukewarm water and beat with flour, salt, water, oil to form a smooth dough. 600 g universal wheat flour, 30 g fresh yeast, 250 ml water, 3 tbsp olive oil, 1 tbsp Carpathian salt.
- Let the dough rise in a warm room for about 1 hour. Meanwhile, mix the onion with herb salt and tomatoes. Once the dough has risen nicely, roll it out to the desired size and spread it with the tomato mixture. Top with mozzarella and thinly sliced wild garlic. Bake in a preheated oven at 190°C. Ingredients: 2 bags of mozzarella cheese, 20 wild garlic leaves, 1 tsp herb salt, 125 ml passata (strained tomatoes), 1 onion.
