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• Place the flour, dry yeast, salt, olive oil, and 275 ml of water in the mixing bowl of a food processor.
• Knead the dough for 10 to 15 minutes, until it is soft and pliable.
• While kneading, add extra water little by little if the dough feels too dry.
• Lightly grease a bowl with olive oil.
• Shape the dough into a ball and place it in the bowl.
• Roll the dough ball around briefly so that it is coated with a thin layer of oil on all sides.
• Cover the bowl with a clean kitchen towel or plastic wrap.
• Let the dough rise for about 1 hour in a warm, draft-free place, until it has visibly increased in volume.
Thanks to the Easy Tomato Sauce Box from the Hoogstraten Cooperative, making fresh tomato sauce has never been easier!
Cut the tomatoes (1 kg San Marzano) into quarters and place them in a saucepan with a splash of olive oil. Cook the tomatoes for about ten minutes until they break down. Then add the spice mix and let the tomatoes simmer for another 15 minutes until they have thickened sufficiently. Blend the tomatoes into a smooth sauce using an immersion blender.
• Drain the mozzarella well and slice it. If necessary, pat the slices dry with paper towels. This will prevent the pizza crust from getting too soggy.
• Preheat the oven to 250 °C. Place a baking sheet or pizza stone in the oven while it’s preheating so it can get really hot.
• Divide the risen dough into two equal pieces.
• Shape both pieces into balls and let them rest for a few minutes.
• Lightly dust the work surface with flour.
• Use your hands to flatten each ball of dough into a round pizza crust with a diameter of about 30 cm.
• Make the outer edge slightly thicker than the center. It’s best to avoid using a rolling pin so that as much air as possible remains in the dough.
• Place each pizza crust on a sheet of parchment paper.
• Spread a thin layer of tomato sauce over the dough, leaving the edges free. Don't use too much sauce, so the crust can bake until crispy.
• Arrange the mozzarella slices on the pizza.
• Carefully slide the pizza, along with the parchment paper, onto the hot baking sheet or pizza stone.
• Bake the pizza for 10 to 15 minutes, until the crust is golden brown and crispy and the mozzarella has melted.
• Remove the pizza from the oven and top it with fresh basil leaves and, if desired, a small drizzle of olive oil.
Serve immediately.
Enjoy your fresh, homemade tomato sauce!
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Ingredients
for
4
persons
person
For the pizza dough
7 g dry yeast (1 packet)
275 ml water
500 g flour
Pinch of salt
1 tbsp olive oil
For the tomato sauce
1 Easy Tomato Sauce Box (= 1 kg San Marzano + spice mix)
Salt and pepper (to taste)
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• Place the flour, dry yeast, salt, olive oil, and 275 ml of water in the mixing bowl of a food processor.
• Knead the dough for 10 to 15 minutes, until it is soft and pliable.
• While kneading, add extra water little by little if the dough feels too dry.
• Lightly grease a bowl with olive oil.
• Shape the dough into a ball and place it in the bowl.
• Roll the dough ball around briefly so that it is coated with a thin layer of oil on all sides.
• Cover the bowl with a clean kitchen towel or plastic wrap.
• Let the dough rise for about 1 hour in a warm, draft-free place, until it has visibly increased in volume.
Thanks to the Easy Tomato Sauce Box from the Hoogstraten Cooperative, making fresh tomato sauce has never been easier!
Cut the tomatoes (1 kg San Marzano) into quarters and place them in a saucepan with a splash of olive oil. Cook the tomatoes for about ten minutes until they break down. Then add the spice mix and let the tomatoes simmer for another 15 minutes until they have thickened sufficiently. Blend the tomatoes into a smooth sauce using an immersion blender.
• Drain the mozzarella well and slice it. If necessary, pat the slices dry with paper towels. This will prevent the pizza crust from getting too soggy.
• Preheat the oven to 250 °C. Place a baking sheet or pizza stone in the oven while it’s preheating so it can get really hot.
• Divide the risen dough into two equal pieces.
• Shape both pieces into balls and let them rest for a few minutes.
• Lightly dust the work surface with flour.
• Use your hands to flatten each ball of dough into a round pizza crust with a diameter of about 30 cm.
• Make the outer edge slightly thicker than the center. It’s best to avoid using a rolling pin so that as much air as possible remains in the dough.
• Place each pizza crust on a sheet of parchment paper.
• Spread a thin layer of tomato sauce over the dough, leaving the edges free. Don't use too much sauce, so the crust can bake until crispy.
• Arrange the mozzarella slices on the pizza.
• Carefully slide the pizza, along with the parchment paper, onto the hot baking sheet or pizza stone.
• Bake the pizza for 10 to 15 minutes, until the crust is golden brown and crispy and the mozzarella has melted.
• Remove the pizza from the oven and top it with fresh basil leaves and, if desired, a small drizzle of olive oil.
Serve immediately.
Enjoy your fresh, homemade tomato sauce!
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• Place the flour, dry yeast, salt, olive oil, and 275 ml of water in the mixing bowl of a food processor.
• Knead the dough for 10 to 15 minutes, until it is soft and pliable.
• While kneading, add extra water little by little if the dough feels too dry.
• Lightly grease a bowl with olive oil.
• Shape the dough into a ball and place it in the bowl.
• Roll the dough ball around briefly so that it is coated with a thin layer of oil on all sides.
• Cover the bowl with a clean kitchen towel or plastic wrap.
• Let the dough rise for about 1 hour in a warm, draft-free place, until it has visibly increased in volume.
Thanks to the Easy Tomato Sauce Box from the Hoogstraten Cooperative, making fresh tomato sauce has never been easier!
Cut the tomatoes (1 kg San Marzano) into quarters and place them in a saucepan with a splash of olive oil. Cook the tomatoes for about ten minutes until they break down. Then add the spice mix and let the tomatoes simmer for another 15 minutes until they have thickened sufficiently. Blend the tomatoes into a smooth sauce using an immersion blender.
• Drain the mozzarella well and slice it. If necessary, pat the slices dry with paper towels. This will prevent the pizza crust from getting too soggy.
• Preheat the oven to 250 °C. Place a baking sheet or pizza stone in the oven while it’s preheating so it can get really hot.
• Divide the risen dough into two equal pieces.
• Shape both pieces into balls and let them rest for a few minutes.
• Lightly dust the work surface with flour.
• Use your hands to flatten each ball of dough into a round pizza crust with a diameter of about 30 cm.
• Make the outer edge slightly thicker than the center. It’s best to avoid using a rolling pin so that as much air as possible remains in the dough.
• Place each pizza crust on a sheet of parchment paper.
• Spread a thin layer of tomato sauce over the dough, leaving the edges free. Don't use too much sauce, so the crust can bake until crispy.
• Arrange the mozzarella slices on the pizza.
• Carefully slide the pizza, along with the parchment paper, onto the hot baking sheet or pizza stone.
• Bake the pizza for 10 to 15 minutes, until the crust is golden brown and crispy and the mozzarella has melted.
• Remove the pizza from the oven and top it with fresh basil leaves and, if desired, a small drizzle of olive oil.
Serve immediately.
Enjoy your fresh, homemade tomato sauce!
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We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.