- For the dough
- 250 grams Pastry flour
- 20 grams fresh Yeast
- ⅛ l lukewarm water (32-38°C or approximately 90-100°F)
- 4 Tbsps olive oil
For the dough: place flour in a medium-sized bowl and make a well in the center. In a small bowl, dissolve the yeast in a little water and stir until foamy. Cover and let rest for 15 minutes. Pour the yeast and water into the well in the flour. Add the remaining water, salt and oil. Stir and knead into a smooth dough.
Cover the dough and let rise about an hour in a warm place until its volume has almost doubled.
For the sauce: blanch tomatoes, let rest briefly and peel. Halve, remove stems and cut into cubes. Heat 1 tablespoon oil in a pan, pour in tomatoes and reduce over high heat about 5 minutes.
Rinse peppers, remove seeds and cut into strips.
Season tomatoes with oregano, salt and pepper. Finely chop the garlic and stir into the mixture.
Cut mozzarella into slices. Grease a pizza pan with a little oil, knead the dough again, roll out and add to pan.
Spread tomato mixture, peppers, olives and mozzarella slices on the dough and drizzle with the remaining olive oil.
Bake pizza in a preheated oven at 250°C (approximately 475°F) for about 15 minutes. Serve with fresh tomato slices if desired.