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PIZZA
For 1 baking tray or 2 round tins
Ingredients for the base:
– 300 g flour type 405
– 200 ml water
– 14 g yeast
– 2 tablespoons oil
– 3 g salt
Method for the base:
Crumble yeast in a bowl and dissolve in tepid water. Add the flour with
the salt mixed in and pour in the oil. Knead the ingredients until a
workable dough that does not stick to the bowl is produced.
Then cover the dough and leave to rise until it doubles in volume.
Ingredients for the topping:
– 1 tin peeled tomatoes (800 g net), chopped
– 100 g salami, cut into slices then quartered,
– 350-400 g Feta or mozzarella, cut into 1 cm cubes.
– Oregano or pizza herbs
As a variation on the topping, button mushrooms or ham can also be
used.
Putting pizza together:
Sieve off the tomato juice (can be used for sauce).
Roll out the dough, place on a greased baking tray. Then prick the
dough with a fork.
Place the ingredients for the topping on the base in the order given.
Distribute the Feta or mozzarella evenly. Finally sprinkle on the orega-
no.
Setting
P 5 PIZZA
50
Oven level
3
Cooking time
25 mins.
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