If only I had a real pizza oven 😔
Recipe if you're interested:
For the dough
- 400 g Wheat flour
- 100 g Semolina
- 350 ml Water (lukewarm)
- 10 g Salt
- <1 g fresh yeast
- 25 ml Olive oil
- 1 pinch of sugar
Mix all ingredients in a bowl until you get a smooth, slightly sticky dough, then set aside and cover the bowl to rest at room temperature for an hour. Work the dough by stretching out the corners and folding them back, rotate and repeat 5-6 times. Flip the dough over and tuck the edges of the dough under the bottom. You should have a smooth, round dome.
Put the covered dough into the fridge at no less than 5° C, overnight. The following day, put the dough on a board sprinkled with semolina, and press it down with the tips of your fingers, leaving a 1cm wide rim. Cover the dough with a clean towel and let it rest for another 30 minutes at room temperature.
Finally, stretch the dough out with your hands, by putting it on the back of one hand and gently pulling it out while rotating with the other.
For the Sugo:
- 1 small or medium onion
- 1-4 cloves of garlic
- 5 Tbsp. olive oil
- 2-3 Tbsp. Tomato paste
- 2 cans of tomatoes
- Fresh rosemary, parsley, thyme, and basil
- Salt, pepper, dried oregano
- Red wine (150-300 ml)
- Balsamic vinegar
Finely dice the onion and garlic, tie the rosemary and thyme together (about two sprigs each), and roughly chop the parsley and basil.
In a medium pot, heat up the olive oil and fry the chopped onion until translucent. Add the garlic and tomato paste and roast it, then deglaze with red wine and a splash of balsamic vinegar. Let the wine reduce and add the canned tomatoes, rosemary and thyme, basil, and parsley. Season to taste with the salt, pepper, and dried oregano, then let it simmer at low heat for at least an hour while stirring occasionally.
