for 4 people

Dough

500 g	pizza flour
2 tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
3 ¼ dl	water

Pizza

3 tbsp	durum wheat semolina
2 tbsp	olive oil
1	red chilli pepper, cut into rings, deseeded
2	garlic cloves, sliced
2 sprig	oregano, leaves torn off
210 g	tomato sauce for pizza
150 g	mozzarella, torn into pieces

How it's done

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.

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