- 500 g Frießinger Mühle Pizza Flour
- 12 g salt
- 5 g fresh yeast
- 1/2 EL olive oil
- 25 ml warm water ca. 38°C
- 250 ml cold water
- 75 g Frießinger Mühle Pizza Flour
- 150 g sour cream
- 1 egg
- 1 tsp. salt
- Garlic powder
- 2 small onions
- 1 spring onion
- 100 g smoked ham
- Caraway seeds
Dissolve the yeast in the warm water and leave to proof for 5 minutes.
Pour the flour into a bowl, and gradually add the proofed yeast and the cold water and knead for ca. 1 minute with a hand mixer. Now add the salt and knead for a few more minutes. To finish add the olive oil and knead the dough until it is smooth and clump free.
Cover the dough and leave at room temperature for ca. 4 hours.
In the meantime mix together the flour, sour cream, egg, salt and seasonings. Peel the onions and slice into rings. Briefly fry the onions with a bit of butter, before adding them to the sour cream mixture. Finely chop the spring onion and fold it into the mixture.
Preheat the oven to 250°C.
Divide the dough into two equal portions. With floured hands form the dough into pizzas. Place the two "pizzas" on a lined baking sheet. Spread the topping mixture equally on top. Chop the ham into small pieces. To finish sprinkle the ham pieces and caraway seeds over both portions. Bake in the preheated oven, on the middle shelf, for 10-15 minutes.