preparation

Pizza dough
Place flour in a bowl and make a small well. Add salt and the packet of dry yeast/yeast to the well and cover with some of the lukewarm water. Mix the ingredients vigorously in the cavity with a fork and slowly incorporate the remaining flour. Now add olive oil and another sip of lukewarm water over it and knead well with your hands until a smooth dough is formed.

Tip: If it seems too dry, add a little more water. If the dough is too sticky, dust it with a little flour.

Let the dough rise covered for a good half hour in a warm place (preferably near the oven, which is preheated to 220° for the pizza). In the meantime, the tomato sauce is prepared.

Tomato sauce
Mix the pureed tomatoes with the spices, chopped herbs, olive oil and lemon juice and let them steep for about 10 minutes. The sauce is enough for more than 2 pizzas; stored in a jar with a lid, the sauce will keep in the fridge for at least a week.

The dough should have cracked slightly after half an hour. Knead it again and divide it into two balls. Roll out the balls into a round or square shape on a floured work surface and carefully place them on a baking tray lined with baking paper. One scoop is equivalent to one large pizza.

Place two to three heaped tablespoons of the tomato sauce in the middle of the pizza base and use the spoon to spread the sauce evenly to the edge. Spread the grated Gouda and the sliced ​​mozzarella evenly over the pizza. Cut small tomatoes into thin slices and spread on the pizza with a few torn basil leaves. Bake at 220° in the upper third for approx. 15-20 minutes until golden brown and crispy.

Tip: If both pizzas are baking in the oven at the same time, the baking trays should be swapped after about 10 minutes. After another 5 - 10 minutes, we recommend baking each pizza for about 2 minutes using the top heat function.

Grate some Parmesan over the pizza before serving, buon appetito!