Ingredients for 4 persons
For the dough:
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1 TSP Sugar
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10 g Fresh yeast
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400 ml Warm water
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700 g Flour
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1 TSP Salt
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100 ml Olive oil
For the topping:
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400 g Kühne Red Cabbage
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200 g Crème fraîche
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4 Potato dumplings
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360 g shredded duck meat, from the day before
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8 TBSP Gravy
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4 Sprigs Majoram
Preparation
Kitchen utensils
Measuring cup, kitchen scale, large bowl, baking tray, oven, kitchen knife, chopping board, sieve, pizza oven or pizza stone
Dissolve sugar and yeast in water. Combine with flour and salt and knead roughly. Cover and let rest at room temperature for 30 minutes. Drizzle hands with olive oil and stretch and fold the dough several times. Repeat this process twice more every 30 minutes.
Divide the dough into pieces of about 300 g and form tight balls. Let the dough rest on a covered tray in the fridge for about 12 hours. Remove only when ready to use. Note: Dough can overproof if left longer than 24 hours.
Preheat pizza oven to about 300 °C. Dust dough with flour and shape by hand into flat rounds (≈28 cm diameter), pressing from the inside out and leaving a 1 cm crust.
Spread a little crème fraîche on each pizza. Drain and layer red cabbage. Slice potato dumplings and evenly distribute on the pizza with shredded duck. Bake for 3–6 minutes.
Bring gravy to a boil and drizzle over the baked pizza. Wash and dry marjoram, and sprinkle fresh leaves on top.