Pizza¶

Since I am looking for this quite regular, I will just put this here:

Ingredients¶

200 ml. water by 37dg mixed with the yeast and stirred.
Mix the flour with the salt properly.
Make a whole in the flour and put the water in it. Now work the flour from the outside into the middle of your bowl. If you would start in the middle, your fingers would get sticky quite fast. If you use a kitchen-machine, use the dough hook.
As soon as you’ve got a homogeneous dough, continue working the dough for another ten minutes (three in a kitchen machine). Make a ball of the dough afterwards.
Now you can either let the dough rest for 45 minutes at room temperature or you cover it with transparent foil and let it rest in the fridge for the night. Using the kitchen method, the dough gathers more flavours.
Before continuing with the fridge method, give the dough 20 minutes the next morning so it can acclimate to the room temperature. Cold dough is not fun to work with.
Split the dough into two parts and make to new balls. Spread those out to your desired size. Best is you do this right on the baking tray. Oil those properly beforehand.
Warm up your oven to the maximum temperature.
Spread your tomato sauce on the pizza-dough and put the rest on it.
Put it now in the oven and leave it there until the cheese and the outside turns brown. Depending on the heat this takes about five minutes.
You can put some Basil oil on top of it afterwards.