Pizza

Combine the water and yeast in a mixing bowl and whisk to dissolve the yeast. Add the flour and slowly knead for 5 minutes – using a food processor or hand mixer or by hand. Add 5 g salt and knead into a smooth dough.

Ingredienser

420 ml Cold water, 2 G Fresh yeast, 700 G Wheat flour, 20 G Fine sea salt

Place the dough in a flour-dusted bowl, cover and leave to prove in the fridge for 20 hours. Once proved, divide into 270 g pieces and shape into four balls. Place the balls of dough in a flour-dusted container (ensuring they are well spaced out) and prove at room temperature for another 4 hours.

Meanwhile, wash the basil and shake it dry. Blitz the basil leaves, tomatoes and a pinch of salt with a hand blender. Trim and slice the button mushrooms. Thoroughly strain the artichokes, olives and mozzarella. Pull or cut the mozzarella into pieces.

Ingredienser

8 Blad Basil, 400 G Peeled tomatoes (tinned), 1 Klype Sea salt, 120 G Button mushrooms, 200 G Artichoke hearts (jarred), 20 G Black olives (pitted), 120 G Shoulder ham, 320 G mozzarella

Form a small mound of flour on the worktop and place the balls of dough in it. Turn the balls over and press them outwards from the centre with your fingers until a 0.5-cm-thick rim has formed. Lift the dough under the rim and carefully stretch it with your fingers several times. Rotate the dough slightly each time you stretch it until it has the desired diameter of approx. 29 cm.

Place the pizza bases on a baking tray, spread on 80 g tomato sauce and sprinkle on the mozzarella. Top the pizzas with the remaining ingredients and bake in the oven at 240 degrees (top/bottom heat) for 12 minutes.