Sauerteig Pizza klassisch / Classical sourdough pizza

Dieses Mal habe ich die Sauerteig-Pizza klassisch mit Tomatensauce, Oliven und Käse belegt. Das Rezept für die Sauerteig-Pizza befindet sich hier. Am besten ist es,

  • den Sauerteig nur dünn auszustreichen und NICHT gehen zu lassen.
  • den Pizzaboden 7 Minuten bei 220°C vorzubacken, dann schnell den Belag darauf zu verteilen und erneut 5-7 Minuten nachzubacken.

This time I made the sourdough pizza with a classical filling: tomatoe sauce, olives and cheese. The recipe for the pizza dough can be found here. The following measures improved the result

  • thinly spread the sourdough and put it straight into the oven to avoid that it gets too fluffy
  • bake the pizza dough for 7 minutes at 220°C before adding the filling. The pizza dough with the filling goes into the oven for another 5-7 minutes at 220°C.
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