Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the flour, salt and yeast in a bowl. Add the water and oil, mix well with a risotto spoon, cover and leave to rise at room temperature for approx. 12 hrs.
Cut a cross into the tomatoes, cut out the stalk. Place the tomatoes in boiling water for approx. 30 secs., remove with a slotted spoon, dip briefly in cold water. Remove the skin with a sharp knife, quarter the tomatoes, roughly crush by hand. Mix in the oil and season to taste.
Place a baking tray in the cold oven, heat the oven to 240°C. Halve the dough, shape into 2 balls, flatten gently by hand. On a lightly floured surface, stretch the dough into circles to create thin flatbreads, place each on a sheet of baking paper. Spread the tomato sauce over both pizza bases, leaving a border of approx. 1.5 cm all the way around. Top with the garlic and chilli flakes, drizzle with oil.
Carefully slide one pizza (incl. baking paper) onto the hot baking tray, bake for approx. 20 mins. on the bottom shelf of the oven. Remove, garnish with basil. Bake the second pizza in the same way.
|Tip:||Roughly shred several anchovy fillets, spread on top of the pizza along with the tomato sauce.|
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