- White flour 125 Gramm
- Salt 0.25 teaspoon
- Fresh yeast 7.5 g
- Olive oil 0.5 Tbsp
- Lukewarm water 75 g
- Tomato sauce 60 g
- Mozzarella, finely chopped 50 g
- Ham, cut into cubes 30 g
- Mushrooms, finely chopped 30 g
- Peppers, finely chopped 30 g
- Black olives, halved and pitted 6 pcs
- Rocket 5 g
Dissolve the yeast in a little lukewarm water.
Mix the flour with the salt in a bowl. Press out an indent and pour the yeast and olive oil into the hollow. Mix with the flour and gradually add the lukewarm water, kneading into a soft dough. When the dough has reached the correct consistency, you will be able to remove it from the bowl without sticking.
Cover the bowl with a damp cloth and leave the dough to prove at room temperature for around 1 hour.
Cut the dough into four pieces and roll out thinly. Spread the tomato sauce over the pizza dough and cover with ham, mushrooms, peppers and olives. Season with salt and pepper.
Place the pizza on the preheated pizza stone and bake for around 8-10 minutes at 220° C.
Before serving, garnish the pizza with rocket.
EASY FLIP - Indirect heat
10 Minuten auf höchster Stufe bei geschlossenem Deckel