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Hausgemachte Pizza mit 24‑Stunden‑Teig, Tomatensauce und doppeltem Käse
Ein detailliertes Rezept für authentische italienische Pizza mit selbstgemachtem Teig, aromatischer Tomatensauce, Mozzarella und Fontina, gebacken auf einem heißen Pizza‑Stein bei 550°F. Ideal für 3 große Pizzen (12‑14 Zoll).
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Cost Breakdown
Critical Success Points
- • Erste Gärung bei Raumtemperatur (24 h)
- • Kalte Gärung im Kühlschrank (48 h)
- • Teig richtig spannen und runden
- • Ofen auf 550 °F vorheizen und Pizza‑Stein heiß halten
- • Schnelles Schieben und Drehen der Pizza im Ofen
Safety Warnings
- • Vorsicht: Ofen und Pizza‑Stein erreichen 550 °F – Handschuhe tragen
- • Heißes geschmolzenes Butter kann spritzen – nicht unbeaufsichtigt lassen
- • Scharfe Kanten des Messers beim Schneiden des Teigs
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