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Method for quark dough: Mix the quark
with the milk, oil, salt and egg yolk.
Sieve the baking powder into the flour
and add half to the mixture, stir well,
then knead in the rest.
Knead the dough again briefly and roll
out on a baking tray.
Spread some tomato passata over the
pizza, and season with salt, pepper and
oregano.
Arrange the topping of your choice on
the pizza and bake immediately.
Recommended settings
Yeast dough
Oven function: Automatic programmes
Programme: Pizza & Quiche \ Fresh
pizza \ Yeast dough
Shelf level: See display
Programme duration: approx. 52 [52]
(40) minutes
Quark dough
Oven function: Automatic programmes
Programme: Pizza & Quiche \ Fresh
pizza \ Quark dough
Shelf level: See display
Programme duration: approx. 43 [42]
(45) minutes
Savoury snacks
Alternative settings
Yeast dough
Oven function: Moisture Plus
Temperature: 180–190 °C
Heating-up phase: Rapid
Type of heating: Intensive Bake
Shelf level: 2 [1] (1)
Number/Type of bursts of steam:
2 bursts of steam/Time-controlled
Amount of water: See display
1st burst of steam: Release after 4
minutes
2nd burst of steam: Release after
12 minutes
Duration: 25–35 [25–35] (35–
40) minutes
Quark dough
Oven function: Conventional Heat
Temperature: 190–200 °C
Pre-heat: Yes
Heating-up phase: Rapid
Crisp function: On
Shelf level: 3 [2] (2)
Duration: 30–40 minutes
Useful tip
To prove the yeast dough in the oven,
select the Automatic programme Cakes
\ Yeast dough \ Prove for 30 minutes.
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