Buffalo Mozzarella Pizza

Ingredients

• 0.5 cube fresh yeast
• 500 g spelt flour type 1050 (+1 tbsp for working)
• 7 tbsp olive oil
• Salt
• 8 tomatoes
• 1 Garlic clove
• 1 tsp Oregano
• 2 tbsp Tomato paste
• 2 pinch raw cane sugar
• Pepper
• 2 balls buffalo mozzarella (125 g each; 45% fat in the rind)
• 0.5 bunch Basil

Instructions

1. 1.

   Crumble yeast into a bowl and stir with 250 ml lukewarm water until smooth, then add flour, 3 tbsp olive oil and 1 tsp salt and knead for 10 minutes into a supple dough. Cover and let rise in a warm place for about 1 hour.

2. 2.

   Meanwhile boil tomatoes hot, peel, quarter, core and dice them. Peel garlic and finely chop it.

3. 3.

   Sauté garlic in 2 tbsp hot oil for 3–4 minutes over medium heat. Add tomatoes, oregano and tomato paste, stir and simmer for about 10 minutes. Season tomato sauce with sugar, salt and pepper and remove from heat.

4. 4.

   Take dough out of the bowl, knead again on a floured surface and cut into four pieces. Knead each piece and roll into a pizza shape.

5. 5.

   Oil four baking trays and place dough on them or on parchment paper. Brush dough with a little oil and spread tomato sauce over it. Slice buffalo mozzarella, distribute over the dough and drizzle with some oil.

6. 6.

   Bake the buffalo mozzarella pizza in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for about 20 minutes until golden brown. Wash basil, dry and sprinkle over the pizzas. Serve.