- 500 g White flour
- 5 g Salt
- 30 g Fresh yeast
- 20 ml Olive oil
- 300 ml Lukewarm water
- 150 g Ricotta
- 30 g Sbrinz, grated
- 150 g Mozzarella, pulled apart into small pieces
- 30 g Pine nuts
- 2 Piece(s) / Portion(s) Cloves of garlic, cut into thin slices
- 2 g Rosemary needles and thyme leaves, finely chopped
- 15 g Chilli oil
- Poivre du moulin
Preheat the grill in the Standard position for 10 minutes at the highest level, keep the lid closed.
Dissolve the yeast in a little lukewarm water. Mix the flour with the salt in a bowl, make a well in the middle, add the yeast and olive oil into the well and mix with the flour, add the lukewarm water a little at a time and knead into a soft dough.
Once it has reached the correct consistency, the ball of dough can be removed from the bowl without it sticking. Cover the bowl with a moist cloth and allow the dough to rest for approximately 1 hour at room temperature.
Cut the dough into quarters and roll out thinly, coat with ricotta and spread the remaining ingredients between the pizza bases.
Pizza stone: Place the pizza with the baking paper onto the preheated pizza stone and bake it on the highest level for 8 to 12 minutes.
With the perforated baking tray: Bake the pizza in the preheated grill on the highest level for 8 to 12 minutes.
If the dough has small bubbles in it, remove the baking paper. If you don’t want to make the dough yourself, a ready-made dough can also be used.