Pizza - Miele DGC 6000 XL Cookbook

Ingredients for the
base
Yeast dough:
400 g strong white fl our
40 g fresh yeast
220 ml lukewarm water
1 tsp sugar
1 tsp salt
2 tbsp oil
Thyme and oregano
Quark dough:
120 g low fat quark
4 tbsp milk
4 tbsp oil
1 tsp salt
2 medium egg yolks
3 tsp baking powder
250 g plain fl our
>> Tip:
Pizza is a fl at bread topped with
savoury delights. Typically made
with a yeast dough, it is popular
all over the world.
224 Savoury treats

Pizza

1 tray
Yeast dough:
1
Dissolve the yeast with 1 tsp
sugar in the lukewarm water.
Place the fl our, salt, oil and
herbs in a bowl, and add the dis-
solved yeast. Knead to a smooth
dough, then prove in the oven
using the special "Prove dough"
programme or with Combina-
tion mode/Fan plus at 30°C,
100% moisture for 20 minutes.
Roll the dough onto the univer-
sal tray, and leave for a further
15 minutes to prove. Then top
with one of the following top-
pings.
Quark dough:
2
Mix the quark with the milk,
oil, salt and egg yolks. Sieve
the fl our and baking powder
and stir half into the quark
mixture. Add the remainder and
knead to a smooth dough.
Roll the dough onto the univer-
sal tray, then top with one of
the following toppings.
Settings:
see variations