Recipes

PIZZA
Dissolve the yeast in warm water (around
35°C) - Use the amount of water stated in the
ingredients - Heap the fl our in a mound on a
board, make a well in the middle and mix in
the salt, sugar and lastly the oil. Slowly add
the water to the fl our and begin bringing it
together into a dough. Knead well until the
dough is smooth and elastic. Place the dough in
a large container, cover with a damp cloth and
allow to rise in the oven using the “DOUGH
PROVING” function for 45 minutes.
In the meantime, add the oil, oregano and salt
to the tomato sauce. Once the dough has risen,
roll it out to line the oiled drip tray.
Cover the pizza base with the tomato sauce
and the chopped mozzarella.
Select “PIZZA” from the “RECIPES” menu then
the “PIZZA” or “PIZZA 2 PANS” recipe and
confi rm.
Notes:
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Preparation: 2 hours
Cooking time*: 25-35 min
Recommended equipment:
Drip tray or baking tray
supplied with oven
Tips and variations:
• A variety of different kinds of fl our
can be used for the pizza base, such as
rye, buckwheat or wholemeal: for best
results, use two parts with plain fl our and
one part with fl our of your choice.
• Add the pizza topping of your choice
before baking in the oven.
12
PIZZA
For 1 tray:
350 g of fl our
200 ml of water
18 ml of olive oil
14 g of dry yeast
7 g of salt
3.5 g of sugar
250 g of tomato pulp
150 g of mozzarella
olive oil, salt, oregano
For 2 trays:
Place on shelves 1 and 4
700 g of fl our
400 ml of water
35 ml of olive oil
25 g of fresh yeast
13 g of salt
7 g of sugar
500 g of tomato pulp
300 g of mozzarella
olive oil, salt, oregano
*Optimal cooking times will automatically be
determined by the selected function
(Auto Sensor RECIPES)