Pizza Dough

For the pizza dough, place the flour in a baking bowl. Make a fist-sized indentation in the center.

Sprinkle the finely crumbled yeast into the indentation.

Sprinkle 1/2 tsp sugar over the yeast and add a little lukewarm milk.

Mix milk and yeast with a little flour to a thick paste.

Let the dough rise in a warmer place, preferably covered with a tea towel. Generally so about 15 to 20 min, until this yeast pre-dough has risen twice and is porous.

Add egg yolk, salt, herbs and just under a mug of lukewarm milk.

Mix all ingredients with a pastry spoon and beat the dough against the baking bowl until it comes away smooth and shiny. Now continue to knead vigorously with your hands until nothing sticks to your hands either.

Let the dough rise again in a warm place until it has doubled in volume – this will take about 20-30 minutes.

Now knead the dough properly until it comes off your hands easily and the dough looks shiny. Then roll out the dough.

This amount of dough is enough for one tray or for 4 round pizzas.

Protect the pizza dough from drafts before baking.

Let the topped pizza rise either in the oven at 50 °C for about 20 minutes or let it rise in another warm place for 20 to 30 minutes.

Bake the pizza on the middle rack at 225 to 250 °C for 20 -30 min. Leave to rest in the oven for 5-10 minutes after turning it off.

Preparation Tip:

To prevent bubbles from forming in the pizza dough during baking, prick the dough a few times with a fork in different places before topping it!

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