After several attempts to make a decent pizza dough (some were ok, some shameful) I finally nailed it!
Searching German websites for some long forgotten traditional meals I found the recipe for Flammkuchen. The toppings are simple, yet their combination is the key to the perfect flavor. The secret is in the sauce: instead of pizza sauce sour cream is used as a base. Trust me, it might sound weird but it is really delicious! Give it a try! This just might be your favorite too.
1 package Active Dry Yeast
1 pinch Sugar
1 cup warm Water
2 tablespoons Olive Oil
½ teaspoon Salt
2 ½ cups all-purpose Flour plus extra
½ cup Sour Cream or Crème Fraiche
¼ fresh ground Black Pepper
1 cup sliced deli Ham, chopped
½ cups thinly sliced Onion
½ cups Mozzarella Cheese
In a large bowl, add yeast, sugar and water and let the mixture stand for 10 minutes. Then add olive oil, salt and flour a little at the time and mix with a fork or mixer. Mix until you reach dough consistency. Depending on the flour, you might need more than 2 ½ cups to achieve the right consistency.
Knead the dough for 10 minutes. Cover and let it rise for one hour. Meanwhile cut the onion and chop the ham.
Preheat oven to 525 degrees F.
Transfer the dough to a well-floured working surface. Sprinkle the dough and your hands with more flour. I found this advice in a Bon Appétit magazine: begin stretching the dough with your hands spaced a few inches apart, starting at the edges, while moving it in a circular motion. Resist the urge to flatten the dough too much; you want to retain as many small bubbles as possible.
Transfer the dough to your knuckles. Slowly rotate the dough while gently stretching the edges, letting the gravity do the work. Don’t worry about making the perfect circle; the pie will have more character if it’s oblong. Flop the dough onto a lightly greased and floured pizza or baking sheet and gently pull the edges outward. Timing is critical here: top your dough immediately so that it doesn’t stick to the sheet. Drop sour cream around the surface of the dough and smear it around to the edges using a tablespoon. Sprinkle with pepper then add ham and onions. Top with mozzarella cheese and slide it into the hot oven. Bake for 10-15 minutes being careful not to brown the top too much. Crust should be thin and
The dough was so elastic I had enough for another pizza. I used a thin layer of ketchup for the sauce (European style) sprinkled it with oregano and then topped with leftover ham, sliced mushrooms, fresh spinach leaves and cheese. After I ate seconds on both pizzas, I went for the thirds 🙂