The tastiest pizza is made by yourself
When it comes to food, I can definitely describe myself as a ‘spoiled brat’. Do I mind that? Hmm, not really. I grew up with a steak from the butcher cooked in real butter, mom's lasagna with homemade pasta sheets and bouillabaisse from my own homemade broth. Greasy cardboard boxes from Pizza Hut or Domino’s didn’t come into our house. No, my mother easily slid a self-kneaded version into the oven for four kids. And I still do that. Because believe me, the tastiest pizza is made by yourself. And quite quickly too.
For three large pizzas
Base for the dough:
- 500 grams of spelt flour
- 1/2 tbsp salt
- 1 packet of dry yeast
- 1/2 tsp sugar
- 2 tbsp olive oil
- 325 ml lukewarm water
1. Sift the flour and sea salt onto a clean work surface and make a well in the center. Mix the dried yeast, sugar, and olive oil into the water and let the mixture sit for a few minutes. Then pour it into the well.
2. Gradually move the flour with a fork from the sides to the center and make a paste with the liquid.
3. Mix in the rest of the flour and knead until you have a smooth, elastic dough.
4. Place the dough ball in a large bowl dusted with flour, covered with a damp tea towel, and let the dough rise in a warm place until it doubles in volume.
5. Place the dough on a floured work surface and knead it to push the air out. Then divide it into three equal pieces.
6. Roll out the dough with a rolling pin and start building.
For the sauce:
- 1 onion
- 2 cloves of garlic
- 1 pack of passata
- salt and pepper
1. Heat some olive oil, chop the onion and garlic finely, and sauté until translucent.
2. Add the passata and season with salt and pepper.
3. Optionally add a splash of red wine. Believe it or not: a splash of soy sauce works wonders too (really).
For the topping:
It's all about the perfect combination, and fresh is the tastiest.
1. Gorgonzola – pear – lamb's lettuce – walnuts
2. Sun-dried tomatoes – burrata – arugula
3. Roasted bell pepper – eggplant – soft goat cheese and a drizzle of honey
4. Truffle salami – sautéed red onion – mozzarella
5. Pecorino – Parma ham – cherry tomato
