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Pizza dough
500g flour
250ml water
1 pack of dry yeast
Salt
3 tbsp. olive oil
Put all ingredients into a large bowl
and knead well with a mixer until
the dough is smooth. Cover the dou-
gh with a towel and give it a rest in
a warm room for 1,5 to 2 hours until
its volume doubled. Put the dough on
a table an briefly knead. Roll out the
dough to 3 to 4 mm. To avoid the dou-
gh sticks to the table, lightly add flour
to the table.
Pizza sauce
Canned tomatoes
1 small onion, sliced
1clove of garlic, sliced
1 tsp sugar
2 tbsp olive oil
Salt, basil, oregano
Sauté onions and garlic with oil in a
pan. Add the sugar and leave to slight-
ly caramelize. Add the tomatoes and
simmer for about 15 minutes. Mix
briefly with a stick blender and stir in
the herbs. Spread the lukewarm sauce
onto the pizza crust.
The baking time and temperature are guidelines and depend on the food and
personal taste.
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Pizza toppings
According to your taste you can add
the pizza with tomato sauce and:
∙ Salami / ham
∙ Tuna / anchovy
∙ Mozzarella / gorgonzola
∙ Onions / peperoni
∙ Garlic
∙ Oil / rosemary
Drizzle with good olive oil and place
the pizza on the stone.
Back at 380°C for about 5 – 6 minutes.
Tarte flambée
250 g flour
1 tsp salt
1 tbsp oil
140 ml water
Mix the ingredients and knead into
a smooth dough. Roll out the dough
thinly on a floured tabletop. For the
topping, spread approx. 100 ml sour
cream on the dough and season with
salt and pepper. Then spread the ham
cubes and onion rings on top.
Bake at 300°C for about 5 minutes.
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