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Recipes
98
Pizza (yeast dough)
Total time required: 90minutes
Serves 4
For the dough
30g fresh yeast
170ml water | lukewarm
300g plain white flour
1tsp caster sugar
1tsp salt
½tsp thyme, dried rubbed
1tsp oregano, dried rubbed
1tbsp oil
For the topping
2onions
1clove of garlic
400g tomatoes, tinned, peeled and
chopped
2tbsp tomato purée
1tsp caster sugar
1tsp oregano, dried rubbed
1bay leaf
1tsp salt
Pepper
125g mozzarella
125g Gouda, grated
For frying
1tbsp olive oil
Accessories
Baking tray or universal tray
Preparation
Stir the yeast into the water to dissolve
it. Add to the flour, sugar, salt, thyme,
oregano and oil and knead for
6–7minutes until you have a smooth
dough.
Shape the dough into a ball, place it in
a bowl and cover with a damp cloth.
Leave to prove at room temperature for
20minutes.
To make the topping, finely dice the
onions and garlic. Heat the oil in a pan.
Sauté the onions and garlic until translu-
cent. Add the tomatoes, tomato purée,
sugar, oregano, bay leaf and salt.
Allow the sauce to simmer for
5minutes.
Remove the bay leaf, then season with
salt and pepper to taste. Slice the moz-
zarella.
Roll the dough out onto the baking tray
or universal tray. Leave to prove at
room temperature for 10minutes.
Start the automatic programme or pre-
heat the oven.
Spread the sauce over the dough.
Leave a gap of approximately 1cm all
the way round the edge. Top with the
mozzarella and sprinkle on the Gouda.
Place the pizza in the oven compart-
ment and bake.
Settings
Automatic programme
| Pizza | Yeast dough
Programme running time: 32minutes
Manual
Operating mode:
Temperature: 200–210°C
Pre-heating: yes
Duration:20–30minutes
Shelf level: +HFC70-C: 1| -HFC70-C: 2
Tip
As an alternative, try topping the pizza
with ham, salami, mushrooms, onions
or tuna.
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