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A story about change





On the way from the hectic city to a self-determined life in harmony with nature, you don’t have to change everything. Take Heine: he hasn’t changed his love for pizza, and today he makes the best pizza far and wide.









"Stimulate your senses"

For Daria and Heine, food is one of the key ingredients of their approach to a life well-lived. They make sure that meals are wholesome, nutritious and unexpected – to fuel their day and nurture the deep connection between body and mind. What’s more, eating is the most beautiful way to connect people and nature. Especially if you do most of the preparation yourself – from sowing to cooking – and align the menus to what is available in your organic garden and at local farmers.


Dough: Sauce: Topping:
500 g flour 300 g puréed tomatoes 200g buffalo mozzarella
15 g salt 2 tbsp tomato paste  
325 ml lukewarm water 4 tbsp olive oil  
2 g yeast Oregano, salt, pepper, pinch of sugar  

Add flour and salt to a bowl. Using a measuring cup, mix the water and yeast well using a fork, then add it to the flour and salt. Knead well. Let the dough rest for 10 minutes, then knead again for 20 minutes. The dough should then rise for 1 hour. Afterwards, divide it into 4 balls of dough, cover them with a towel and let rest overnight in the fridge.

To make the sauce: add the tomato paste, tomatoes, oregano, oil, salt, sugar and pepper to a mixer and purée to create a sauce.

On a floured surface, roll out the pizza doughs to form circles that are as thin as possible and about 20 cm in diameter. Make sure the dough does not have any holes. The crust can be a bit thicker.

Spoon some of the tomato sauce onto each pizza dough and sprinkle a little freshly ground parmesan cheese. Break up the mozzarella balls and distribute the pieces across the pizzas.

Bake the pizzas one after the other at 220°C to 250°C in the bottom half of the oven, using upper and lower heat, for 8 to 15 minutes. Thanks to the high temperature and short baking time, this method reproduces that of a traditional pizza oven the best. Ideally, bake on a preheated baking stone. If you do not have one, simply leave the baking tray in the oven while the oven preheats, then carefully slide the pizza, on parchment paper, onto the hot baking tray.

You can also set the oven to 200°C using upper and lower heat (180°C circulating air) and bake the pizza a bit longer, for about 20 to 25 minutes, depending on how thick the dough is.

Afterwards, add basil leaves and drizzle olive oil over the pizza.

No matter what ends up on the plate at Daria and Heine’s home, they produce as little
waste as possible and try to fully utilise everything they produce for the benefit of nature.
Find out what else they are doing after the big change in their lives.

Do you already know the other adventures
of Daria and Heine?






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