1. Open the seal and remove the sachet of Italian seasoning, setting it aside. Pour the organic baking mix into a large bowl.
2. Add 200 ml of cold water (see water line in the can) and 1 tablespoon of olive oil. Knead the dough by hand, with a food processor, or with the Thermomix for about 7 minutes.
3. Cover the dough in the bowl with cling film or a damp cloth and let it rest in a warm place (approx. 24 °C) for 1 h – 3 h.
4. Preheat oven to 250°C using conventional or pizza oven settings. Pizza stone: Preheat grill with pizza stone to 350°C.
5. Now's the perfect time to prepare the pizza sauce. Simply mix the included sachet of pizza seasoning into the passata. You can also prepare the remaining ingredients, such as the bat-shaped cheese!
6. Pour flour onto a clean work surface. Divide the room-temperature pizza dough into two equal pieces, shape each into a ball. Roll the dough balls in flour and form them into pizzas on a floured surface. Do not use a rolling pin; use your hands instead. Press the dough from the inside out, taking care not to touch the edges. The goal is a flatbread that is thin in the middle and thick around the edges. This allows the edges to bake in the oven until soft.
Oven : Place the pizza dough on a baking tray lined with baking paper, first cover with the prepared pizza sauce and then with the cheese and desired topping.
Pizza stone : Place the pizza dough on the work surface (or on baking paper if you don't have a pizza peel) first with the prepared pizza sauce and then with the cheese and the desired topping.
Oven : Bake the pizza at 250°C for about 12 minutes until golden brown. Place only one baking sheet in the oven at a time. Pizza stone: Dust a preheated pizza stone with flour, place the pizza in the center using a pizza peel (or baking paper), and bake at 250°C for about 10 minutes until golden brown.
Griller : Dust the preheated pizza stone with flour, place the pizza in the center using a pizza peel (or the baking paper), close the grill lid and bake for about 4-5 minutes at 350 °C until golden brown.
