ULTRA-MELLOW HOMEMADE PIZZA 
Preparation time: 15 min Resting time: 1 hour Cooking time: 15 min
Serves: 4
Ingredients
For the pizza dough:
250 g flour
150 ml warm water
1 tbsp olive oil
1/2 sachet dried yeast (5 g)
1/2 tsp salt
1/2 tsp sugar
For the ultra-mellow topping:
200 g grated mozzarella cheese
100 g grated Emmental cheese
50 g grated Parmesan cheese
1 tbsp dried oregano
2 tbsp 1 tbsp tomato sauce
1 drizzle of olive oil
Making the Homemade Dough
Prepare the yeast: In a bowl, mix the warm water with the yeast and sugar. Let it sit for 10 minutes until the mixture foams.
Knead the dough: In a large bowl, pour the flour and salt. Make a well in the center, add the olive oil and yeast mixture. Knead by hand or with a stand mixer for 5 minutes until you get a smooth, even dough.
Resting: Form a ball, cover with a clean cloth, and let it rest in a warm place for 1 hour. The dough should double in size. Assembly and Baking
Roll out the dough: On a floured work surface, roll out the dough into a disc about 30 cm in diameter. Place it on a baking sheet lined with baking paper.
Top generously: Spread the tomato sauce over the dough, then top with the mozzarella, Emmental, and Parmesan cheeses. Sprinkle with oregano and add a drizzle of olive oil.
Bake to perfection: Bake in an oven preheated to 220°C for 12 to 15 minutes, until the cheese is melted and lightly browned.
Serve: Remove the pizza from the oven and let it rest for 2 minutes before slicing. Serve piping hot to enjoy the soft cheese!
Tips for a successful pizza
Lighter dough? Replace 50g of flour with fine semolina for a perfectly crispy crust. No more stringiness? Add a little buffalo mozzarella at the end of cooking. Optimal cooking? Preheat the baking sheet in the oven before adding the dough for a crispy base.
Storage
Refrigerate: Store in an airtight container for up to 2 days.
Reheat: 5 minutes in the oven at 180°C to restore its crispiness.
Freezing: The dough alone can be frozen for up to 2 months.
ULTRA-MELLOW HOMEMADE PIZZA
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