Pizza classico

Name: Pizza classico
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1⁄2 Cubes (about 21 g) fresh yeast; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g + some pizza flour; 3 TABLESPOONS Olive oil; 1 Onion; 1 Garlic clove; 1 can(s) (850 ml) Tomatoes; 1 TEASPOON dried oregano; 1 TEASPOON dried basil; 6 Stem(s) Basil; 2 (125 g each) balls of burrata cheese; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1⁄2 Cubes (about 21 g) fresh yeast
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g + some pizza flour
3 TABLESPOONS Olive oil
1 Onion
1 Garlic clove
1 can(s) (850 ml) Tomatoes
1 TEASPOON dried oregano
1 TEASPOON dried basil
6 Stem(s) Basil
2 (125 g each) balls of burrata cheese
baking paper

Directions

1
Crumble the yeast into 1⁄4 l lukewarm water and dissolve in it with 1 teaspoon sugar while stirring. Let stand for about 5 minutes until the yeast water starts to bubble.
2
Put 500 g of flour in a bowl and make a depression in the middle. Pour yeast water into the hollow. Mix with some flour from the edge to the pre-dough. Cover and leave to rise in a warm place for about 30 minutes.
3
1⁄2 Add a teaspoon of salt and 2 tablespoons of oil to the pre-dough. Knead first with the dough hooks of the mixer and then with floured hands for 5-10 minutes to a smooth dough. Form into 4 balls and let them rise covered for about 30 minutes.
4
Meanwhile, for the pizza sauce, peel and chop the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Fry the onion and garlic for about 5 minutes while stirring. Add tomatoes and juice and chop with a spatula.
5
Bring to the boil, season with dried herbs and simmer at low heat for 30-40 minutes until slightly thick, stirring occasionally (be careful, it splashes!). Season to taste with salt, pepper and sugar.
6
Preheat oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer). Line baking tray with baking paper. Wash basil, shake dry, pluck leaves. Roll out dough balls on a floured work surface (approx. 22 cm Ø).
7
Place 2 shelves on each tray. Spread with tomato sauce, leaving a rim of about 1 cm. Roughly pluck 1 ball of Burrata and spread it on the pizzas. Spread half of the basil leaves on top, except for some for garnishing.
8
Prepare the other two pizzas in the same way and bake in the hot oven for about 13 minutes. Garnish with the remaining basil.