Deutscher Pizza-Teig
(German Pizza Dough) Recipe

Origin: Germany      Period: Traditional

This is a classic German recipe for a pizza dough originating from the Swabian region.

Ingredients:

250g flour
25g fresh yeast (or active, dried, yeast)
1.75l milk
1 dessert spoon salt
1/4 tsp sugar
1 egg
50g butter, melted

Deutscher Pizza-Teig
(German Pizza Dough) Preparation:

Method:

Begin with the dough. Heat a little of the milk to body temperature (about 40°C) then stir-in the sugar and scatter the yeast over the top. Stir to combine then cover and set aside in a warm spot to rise for about 10 minutes, or until frothy. When the yeast mixture is ready combine the flour, remaining milk, salt, egg, butter and yeast mixture in a bowl. Bring together as a fairly soft dough then turn out onto a lightly-floured work surface and knead for about 10 minutes, or until smooth and elastic. Bring the dough together as a ball then place in a lightly-greased bowl. Turn the dough to coat in the oil then cover and set aside in a warm spot for about 2 hours, or until doubled in volume.

After this time, knock the dough back then turn onto a lightly floured work surface. Cut the dough into four equal pieces and roll these into circles between 12 and 15cm in diameter. Now stretch these from the centre towards the edges so that the centre is slightly thinner and the edge of the circle forms a slightly thicker rim.

Top as you like then place on a baking tray, bake in an oven pre-heated to 180°C for between 15 and 20 minutes, or until the dough is golden brown then dot with butter and serve.

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