Ingredients
Hint:
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
kochen@bettybossi.ch
Dough
Pizza
How it's done
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Dough
Mix the flour, salt and yeast in a bowl. Pour in the water, mix and knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To shape
Halve the dough, shape into two balls on a lightly floured surface, cover and leave to rise again in the fridge for approx. 24 hrs.
Pizza
Remove the dough balls from the fridge and leave to rest at room temperature for approx. 1 hr. Place a baking tray in the cold oven, preheat the oven to 240 °C. Place balls of dough on a little durum wheat semolina, shape from the inside out into a circle (approx. 30 cm in diameter), making sure not to flatten the edges. Place each pastry base on a sheet of baking paper. In a bowl, mix the oil with all the other ingredients up to and including the oregano. Spread half of the tomato sauce, mozzarella, and garlic oil over each pizza base.
To bake
Carefully slide one pizza (incl. baking paper) onto the hot baking tray. Bake for approx. 20 mins. on the bottom shelf of the preheated oven. Remove from the oven, bake the second pizza in the same way.
How-tos
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