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Pizza Marinara
30 m active | 13 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 510
  • Fat about 8g
  • Carbohydrates about 90g
  • Protein about 15g
This is needed
This is needed for 4 people
Pizza dough
  • 1.5 tsp salt
  • 0.5 tsp dry yeast
  • 1 tbsp olive oil
  • 3.25 dl water
  • 500 g pizza flour
Tomato sauce
  • 300 g tomato
  • water, boiling
  • 1 tbsp olive oil
  • a little pepper
  • 0.25 tsp sea salt
  • 1 garlic clove, sliced
  • 0.5 tbsp olive oil
  • 0.25 tsp chilli flakes
To bake
  • a little basil, roughly torn
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And that's how it's done
And that's how it's done
Pizza dough
Mix the flour, salt and yeast in a bowl. Add the water and oil, mix well with a risotto spoon, cover and leave to rise at room temperature for approx. 12 hrs.
Tomato sauce
Cut a cross into the tomatoes, cut out the stalk. Place the tomatoes in boiling water for approx. 30 secs., remove with a slotted spoon, dip briefly in cold water. Remove the skin with a sharp knife, quarter the tomatoes, roughly crush by hand. Mix in the oil and season to taste.
Place a baking tray in the cold oven, heat the oven to 240°C. Halve the dough, shape into 2 balls, flatten gently by hand. On a lightly floured surface, stretch the dough into circles to create thin flatbreads, place each on a sheet of baking paper. Spread the tomato sauce over both pizza bases, leaving a border of approx. 1.5 cm all the way around. Top with the garlic and chilli flakes, drizzle with oil.
To bake
Carefully slide one pizza (incl. baking paper) onto the hot baking tray, bake for approx. 20 mins. on the bottom shelf of the oven. Remove, garnish with basil. Bake the second pizza in the same way.