For the Dough
- 500g Wheat Flour
- 350g Water, lukewarm
- 5g fresh Yeast
- 1 tsp Sugar
- 10g Salt
- 2 tbsp Olive Oil
For the Sauce
- 500g of pureed Tomatoes
- 2 tsp Oregano, dried
- Salt & Pepper
For the Toppings
- 250g Kerrygold Mature Cheddar
- 200g Rocket
- 150g Parma Ham
- 100g Cherry Tomatoes
- 75g Kerrygold Dubliner
For the DoughDissolve the yeast together with the sugar in the lukewarm water. Now place all the ingredients together in a bowl and knead until no more dry flour is visible.
Cover the dough and allow to rise for 12-18 hours at room temperature. Alternatively, use 20g fresh yeast and allow the dough to rise for 2 hours at room temperature.
For the SauceSeason the tomatoes together with the oregano, salt and pepper. Set aside for later.
For the PreparationPreheat the oven to 250-270°C top/bottom heat. Place the pizza stone in the oven to heat. If you do not have a pizza stone, use a baking tray.
Carefully transfer the first piece of dough onto baking paper, lightly flour and then use your fingers to form a circle 25cm in diameter. Be careful not to force too much air out of the dough.
Pour some of the sauce on the dough and spread it to the edge using a basting brush or the back of a spoon. Sprinkle the cheese on top.
Place the pizza on the baking sheet and bake for 12 to 15 minutes. The cheese should be melted and the edges should turn brown.
Place a quarter of the rocket on top, three slices of parma ham and a few cherry tomatoes.
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