Pizza

I can't understand why people have tons of frozen pizza in their fridges. Unable to make a dough? Too much work? Silly arguments in my opinion, because a self-made pizza tastes much better and you know what you're dropping on it! The only thing I put into my freezer are small cans with tomato-sauce, or even better tomato-ginger-sauce.

Here's your foolproof instruction for the best yeast-dough... you need:

250 g flour type 550 + a little more
50 g semolina (durum wheat)
1 yeast cube
a pinch of salt, a smaller pinch of suger
160 ml tepid water
a sip of good olive-oil (no, not to drink)

Mix the flour with the semolina and build a "wall" of it in a large bowl. Pull the yeast into small pieces and put it with the salt, sugar and the water into the wall. Stir it with a fork in your flour-wall until everything has the consistence of a dough. Splatter the dough with the olive oil while stiring. Now dredge you hands with flour and pound your dough. This is important as the dough gets elastic and soft. Pound for 5 - 10 minutes. Cover the bowl with the dough and let the dough rise for at least one hour.

My favourite pizza is simply ham and cheese! I don't use Gouda or Mozzarella (pretty boring), instead use Austrian cheese or Cheddar or Greyerzer. Also I like roasted zucchini pieces with bacon or antipasti. You've got phantasie - use it!

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