Pizza is on everyone’s lips – the culinary import from Italy is the Wiener Schnitzel and the Sacher Torte in honour, one of the favourite dishes of Mr. and Mrs. Austrians. Round and delicious – the Italian speciality has become an integral part of our Austrian cuisine. We will show you how to make the Italian classic in just a few steps, from homemade pizza dough to baking in the oven.
For the pizza dough:
- 10 g yeast (fresh)
- 125 ml water
- 250 g flour
- 50 ml olive oil
- a pinch of salt
For the tomato sauce:
- 4 tomatoes (chopped)
- 2 onions
- 1 garlic clove
- 1 tsp oregano
- olive oil
For the topping:
- 100 g cheese (Mozzarella)
- 1/2 bunch basil
Directions for Pizza
- Preheat the stove to 220 °C / 425 °F (convection oven 200 °C / 400 °F).
- Melt the yeast in warm water and stir with flour, olive oil and a pinch of salt to a dough. Cover the baking bowl with cling film and let it rise for 40 minutes.
- Dice the tomatoes. Remove the skin from onions, dice them and sauté in olive oil in a frying pan.
- Remove the shell from the clove of garlic and add the diced tomatoes. Swing over a large fire until a thick tomato puree is formed in the frying pan. Season with oregano, salt and pepper.
- Dust a board with flour and roll out the dough about 3 mm thick. Place the dough on a baking tray covered with parchment paper or greased.
- Spread the tomato sauce evenly on top. Cut the mozzarella into slices and spread evenly over the pizza.
- Bake in the heated oven for about 15 minutes.
- Remove the Pizza from the heat and sprinkle with basil leaves.
There are no limits to your imagination here. The pizza can of course be topped with anything that tastes good.
JUST ONE MORE THING
Similar but nevertheless special is our Italian favourite Lasagne. We Austrians simply love them! The soft core of layer after layer of noodles, minced meat and béchamel sauce and the crispy cheese crust make the Lasagne a spicy delight.