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Champagne Pizza

The key ingredient in this cheery pizza recipe is champagne. It is in the dough, and in the tomato filling.
It delicately changes the taste, but of course the main fan is not in this, but simply in the very knowledge that pizza is not simple, but … yes! – on champagne.
Generally, champagne is a great idea for any dough – not just for pizza, but also for pie. Champagne, due to bubbles, makes the dough easy, tender, airy. A pleasure, not a dough.
For the test:
1/4 cup warm water
1 tsp Sahara
1/2 bag of dry yeast
1/4 glass of champagne
a pinch of salt
1.5 cups flour
For filling:
1 tbsp. olive oil
1/2 small onion, peeled and chopped
2 cloves of garlic, peeled and chopped
5 medium sized tomatoes, coarsely chopped
1/3 glass of champagne
1 tbsp. tomato paste
pinch of oregano
pinch of basil
salt and pepper to taste
For topping:
100 g mozzarella
We start with the preparation of the dough. For everything to work out as it should, first of all, you need the right water – not too hot and not too cold 40-45C. In too cold water, the yeast does not work, in too hot, too. Mix warm water and sugar in a bowl. Stir until dissolved. After that, sprinkle the water with yeast. Leave for 10 minutes. During this time, the mixture will begin to bubble. Add champagne to it, then add salt, then gradually add flour. Knead the dough first with a spoon and then with your hands. In general, knead the dough for at least 6-7 minutes. Roll the dough into a bowl, place in a large bowl, covered with a towel on top. Leave in a warm place for about an hour.
Now switch to the preparation of the filling. Heat the olive oil, and then add the onion and garlic. Fry slightly, then add the tomatoes and reduce the heat to low and cook for 15 minutes, stirring often. After that add champagne, tomato paste and herbs, mix. Turn off the heat and leave the mixture under the lid until the dough is ready for further procedures.
Preheat oven to 230 ° C. Take the risen dough in your hands and lightly smack with your hands on all sides. This is necessary to get out the extra air bubbles. Add the dough, and then gently, without pressing, stretch the dough to bring its shape to the circle. Finish with a rolling pin.
Put the dough sheet of foil and then on the wire rack. You can use the baking sheet, but the dough rises more magnificently than we would like.
Put the stuffing on the dough evenly and put the mozzarella cut into thin slices on top. Bake in the oven for 25 minutes. Remove from the oven and let the pizza stand for 3-4 minutes before cutting.

Two autumn marmalade: from quince and persimmon
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