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Pizza variations
Makes 1 tray (quantities in brackets are for H 6x9x ovens)
Ingredients for a basic yeast dough
30 (60) g fresh yeast (dried 15 (30) g)
170–180 (340–360) ml water, lukewarm
320 (640) g strong white flour
1 (2) tsp salt
30 (60) g oil
Ingredients for basic quark dough
180 (240) g quark
60 (80) ml milk
60 (80) g oil
1 (2) tsp salt
3 (4) egg yolk(s)
375 (500) g plain flour
3 (5) tsp baking powder
Ingredients for basic topping
300 (500) g passata per pizza
Savoury snacks
Margherita topping
600 (1200) g sliced tomatoes
300 (600) g sliced Mozzarella cheese
Olive oil
Oregano
Onion topping
650 (1300) g thinly sliced
onions
Salt
Rosemary
4 (8) tbsp olive oil
Vegetarian topping
300 (600) g pre-cooked
broccoli florets
300 (600) g sliced mushrooms
120 (240) g sliced leeks, pre-cooked
300 (600) g Mozzarella, finely
diced
Leek and Gorgonzola topping
800 (1600) g sliced leeks
2 (4) tbsp walnut oil
Salt
Pepper
200 (400) ml water
300 (600) g Gorgonzola, roughly
chopped
Ricotta-basil topping
60 (120) g Ricotta or quark mixed with
100 (200) ml double cream
4 (8) eggs
2 (4) tbsp walnut oil
Salt
Pepper
2 (4) tbsp basil, shredded and
scattered over the dough
4 (8) tomatoes, diced
200 (400) g Gorgonzola, diced
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