Description

PREPARATION: 2 hours 
COOKING TIME*: 25-35 min 
RECOMMENDED EQUIPMENT: drip tray or baking tray supplied with oven

*Optimal cooking times will automatically be determined by the selected function (Auto RECIPES)

FOR 1 TRAY 
350 g of flour 
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 flour 
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

Dissolve the yeast in warm water (around 35°C) - Use the amount of water stated in the ingredients - Heap the flour 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 flour 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 confirm.

TIPS AND VARIATIONS

• A variety of different kinds of flour can be used for the pizza base, such as rye, buckwheat or wholemeal: for best results, use two parts with plain flour and one part with flour of your choice.

• Add the pizza topping of your choice before baking in the oven.