Pizza
- Serves: 8
- Prep time: 10 H
- Cooking time: 60 MIN
- Type of food: Dinner
Ingredients
Dough
- 1000 ml water lukewarm
- 1750 g wheat flour
- 6.25 g dry yeast or 18 g fresh yeast
- 35 g salt
- 50 ml olive oil
- 20 g sugar
Sauce
- 250 g Lunter Creme de Tofu
- 1 clove of garlic
- 3 g salt
- 3 g oregano
- basil (to decorate)
- 175 g Lunter Tofu Seitan Salami
- olive oil
Instructions
Put water in a large bowl, stir in flour, yeast, salt, olive oil and sugar and then knead with a food processor or by hand for 10 minutes to form an even, not too sticky dough.
Cover the bowl and let it rest for 20 minutes.
If more than one portion has been prepared, divide the dough into dough pieces weighing approx. 700 g, shape into balls and look round.
Lightly brush with olive oil, place in metal or plastic containers with lids and leave to rise in the refrigerator for at least 8 hours and a maximum of 5–7 days.
Remove from the refrigerator about 1 hour before baking.
Finely grate the garlic and stir into the soy cream together with salt and grated oregano. Set aside until further use.
Place the pizza stone or steel tray on the top shelf, set the oven to maximum temperature, top/bottom heat.
Preheat the stone for about 45 minutes, the sheet steel for 25 minutes.
Flour the work surface well or sprinkle with durum wheat semolina or polenta.
Remove one dough piece from each of its proofing vessel, flour well and place in the middle of the work surface.
Shape round if necessary.
Using the fingers of both hands slightly crossed, flatten the dough from the side closest to the opposite side.
Make sure that a border about 1-2 cm wide remains.
Turn the dough over and flatten it from the middle to the sides with the palm of one hand (we do this with the non-dominant one), carefully pull the edge with the other, keep turning, pulling, turning again.
Repeat until the dough is evenly thick.
If necessary, place the dough over the backs of both hands and pull your hands apart.
Turn the dough a little and pull it apart again until the pizza base has a diameter of about 32 cm.
Place the ready-formed pizza base on the lightly floured pizza peel and brush with the sauce. Pay attention to the edge as well.
One after the other, cover evenly with the plucked half of the basil and seitan and top with olive oil.
Turn the oven to top heat, place the pizza on the stone or pizza steel and bake for 5-7 minutes,
Check regularly from the second minute onwards whether the pizza is cooking evenly and, if necessary, turn it.
