On your pizzas, get set - go!
Pizza is very versatile and it is a lot of fun to bake and eat a huge amount of pizzas in a big group with nice campers!
The dough is prepared about 2 hours in advance and many, many different toppings - everyone contributes something and then everyone can show their creativity at the pan!
The toppings for a pan pizza should be prepared: the tomato sauce is cooked and the vegetables should be sautéed or cooked...., because during the short baking time with bottom heat, the vegetables become warm but remain raw. Cheese, however, goes on without a problem!
For the dough, I use a normal yeast dough, according to the following recipe:
Crumble the fresh yeast and dissolve in lukewarm water.
Mix all the dry ingredients, i.e. flour, sugar and salt, into a hollow in the middle and pour in the olive oil and yeast water.
Use dry yeast, mix together with flour in a large bowl, then add olive oil and water.
Now stir everything first with a large wooden spoon, then with your hands and knead until a nice dough has been created.
Only patience, but it will take some time!
Place the dough on the work surface and knead for a long time!
A yeast dough becomes better and smoother the longer it is kneaded.
I always do this for approx. 10 minutes and would be happy to use the help of the preliminary costs!
If the dough feels too dry, wet your hands and continue kneading.
If the dough is too sticky, simply add some flour.
Somewhere I've read, yeast dough should feel like an earlobe - that's a good thing!
The dough must now run until its volume has doubled - this takes approx. 1 hour.
To do this, I cover the bowl with the yeast dough with a tea towel and place it in a warm place - either at the back of the mobile home on the bed or behind the windscreen. This depends heavily on the weather and sunlight and how warm it is! Behind the windscreen, it is usually warmest, especially when the sun is shining. The dough then rises very quickly.
However, the dough should not be exposed to more than 35 degrees!
That's why he comes to bed on warm days and behind the windscreen on the other days.
While the dough is running, you can prepare the receipt.
For the tomato sauce, I use either fresh tomatoes, which I allow to simmer in a saucepan without a lid for about 30 minutes. If you want it to be quick, it tastes delicious even when tomatoes are finished!
Season the sauce with salt, pepper, sugar and oregano.
Cut the aubergine (or courgettes, onions, etc.) into slices and briefly fry in the pan.
Cut tomatoes into thin slices. You don't need to sear them beforehand.
