Pizza with mozzarella, cherry tomatoes and tomato vinaigrette by Rudolf Štefan 

Ingredients for the dough 

  • 500 grams flour for pizza Čakovečki mlinovi 
  • 300 grams lukewarm water 
  • 35 grams oil 
  • 2.5 grams dry yeast 
  • 15 grams salt 
  • 5 teaspoons sugar 

Ingredients for stuffing 

  • 120 ml tomato passata (season with 2 grams of salt, 10 ml of olive oil and 1 gram of oregano) 
  • 10 leaves fresh basil 
  • 100 grams fresh cherry tomatoes 
  • 50 ml tomato vinaigrette  
  • 120 grams mozzarella 

Ingredients for the tomato vinaigrette 

  • 300 grams cherry tomatoes 
  • 75 grams olive oil 
  • 75 grams sunflower oil 
  • 50 grams apple cider vinegar 
  • 3-4 basil leaves 
  • salt 
  • pepper 


Mix flour, 2 teaspoons of sugar and salt in one bowl. Activate the yeast in some lukewarm water mixed with 1 tablespoon of sugar. Put lukewarm water, the remaining sugar and olive oil in another bowl. 

When the yeast is activated, mix all the ingredients. The longer you knead, the more gluten will develop and the softer and airier the dough will be. Make sure to knead with the lower part of the palm, not with a mixer. 

Once you have kneaded the dough, let it rise for one hour. The longer you let it rise, the airier it will be. After it has risen, form the dough into the desired shape and leave for another 15 minutes. 

Add the spicy passata and mozzarella on the shaped dough. Bake at 220°C for 6-7 minutes (in a weaker oven, 10 minutes). If you can, bake at 250°C, the higher the temperature - the better. 

When the pizza is done, add basil leaves, cherry tomatoes and tomato vinaigrette on top.