Pizza (yeast dough)

Pizza (yeast dough)

Pizza (yeast dough)

Pizza (yeast dough)

Pizza (yeast dough)

Prep Time 1 hr 30 mins
Course Pizza
Servings 4

Equipment

  • 1 Rolling Pin
  • 1 Baking tray or universal tray or round
  • 1 baking tray and rack

Ingredients
  

For the dough (Baking tray)

  • 30 (42) g fresh yeast
  • 170 (250) ml water | lukewarm
  • 300 (450) g plain white flour
  • 1 1/2 tbsp sugar
  • 1 1/2 tbsp salt
  • 1/2 tbsp thyme, ground
  • 1 1/2 tbsp oregano, ground
  • 1/2 tbsp oil

For the topping (Baking tray)

  • 2 onions
  • 1 1/2 clove(s) of garlic
  • 400 (600) g tinned tomatoes, skinnedand chopped
  • 3 tbsp tomato paste
  • 1 1/2 tbsp sugar
  • 1 1/2 tsp oregano, ground
  • 1 1/2 bay leaf
  • 1 1/2 tsp salt
  • Pepper
  • 125 (190) g mozzarella
  • 125 (190) g grated Gouda

For frying

  • 1/2 tbsp olive oil

For the dough (Round baking tin)

  • 10 g fresh yeast
  • 70 ml water | lukewarm
  • 130 g plain white flour
  • 1/2 tbsp caster sugar
  • 1/2 tsp salt
  • Dried thyme, ground
  • 1/2 tsp oregano, ground
  • 1 tsp oil

For the topping (Round baking tin)

  • 1 onion
  • 1/2 clove of garlic
  • 200 g tinned tomatoes, skinned andchopped
  • 1 tbsp tomato paste
  • 1/2 tsp caster sugar
  • 1/2 tsp oregano, ground
  • 1/2 bay leaf
  • 1/2 tsp salt
  • Pepper
  • 60 g mozzarella
  • 60 g Gouda cheese, grated

For frying

  • 1 tsp olive oil

Instructions
 

  • Stir the yeast into the water to dissolveit. Add to the flour, sugar, salt, thyme,oregano and oil and knead for 6–7minutes until you have a smoothdough.
  • Shape the dough into a ball, place it ina bowl and cover with a damp cloth.Leave to prove at room temperature for20 minutes.
  • To make the topping, finely dice theonion(s) and garlic. Heat the oil in apan. Sweat the onion(s) and garlic untiltranslucent. Add the tomatoes, tomatopaste, sugar, oregano, bay leaf and salt.
  • Bring the sauce to the boil and simmeron a gentle heat for a few minutes.
  • Remove the bay leaf, season with saltand pepper to taste. Slice themozzarella.
  • Roll the dough out onto the baking trayor universal tray. If using the roundbaking tray, roll out the dough andplace it in the tray. Leave to prove atroom temperature for 10 minutes
  • Start the Automatic programme or preheat the oven using the settingsindicated for cooking stage 1.
  • Spread the sauce over the dough.Leave a gap of approx. 1 cm all the wayround the edge. Top with the mozzarellaand sprinkle on the Gouda.

Manual:

  • Adjust settings according to cookingstage 2.
  • Place the pizza in the oven and bake.

Notes

Settings
Automatic programme
Pizza & Co. | Pizza | Yeast dough |
Baking tray / Round baking tin
Programme duration Baking tray:
42 [45] (46) minutes
Programme duration Round baking tin:
33 [29] (33) minutes
Manual
Baking tray
Oven functions: Conventional Heat
Temperature: 210–220 °C
Booster: Off
Pre-heat: On
Crisp function: On
Duration: 25–35 minutes
Shelf level: 2 [1] (2)
Round baking tray
Oven functions: Conventional Heat
Temperature: 210–220 °C
Booster: On
Pre-heat: On
Crisp function: On
Duration: 20–30 minutes
Shelf level: 1
Useful tip
As an alternative, try topping the pizza with ham, salami, mushrooms, onions or tuna
Keyword Miele Moisture Plus The Cookbook, Pizza (yeast dough)
Tried this recipe?Let us know how it was!

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