Pizza (yeast dough)

Pizza (yeast dough)

Pizza (yeast dough)

Pizza (yeast dough)

Pizza (yeast dough)

Prep Time 1 hr 25 mins
Course Pizza
Servings 4

Equipment

  • Glass tray or round baking tray withglass tray

Ingredients
  

For the dough (glass tray)

  • 21 g fresh yeast
  • 140 ml water | lukewarm
  • 250 g plain white flour
  • 1 tsp caster sugar
  • 1 tsp salt
  • 1/2 tsp thyme, ground
  • 1 tsp oregano, ground
  • 1 tsp oil

For the topping (glass tray)

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

For frying

  • 1/2 tbsp olive oil

For the dough (baking tray)

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

For the topping (baking tray)

  • 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

For the tray

  • 1 tsp butter

Instructions
 

  • Stir the yeast into the water to dissolve it. Add to the flour, sugar, salt, thyme,oregano and oil and knead for 6–7minutes until you have a smooth dough
  • Shape the dough into a ball, place in abowl and cover with a damp cloth.Leave to prove for 20 minutes at roomtemperature.
  • To make the topping, finely dice theonion(s) and garlic. Heat the oil in apan. Sweat the onions and garlic untilglassy. 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.
  • Grease the glass tray. Roll out the dough and place it on the glass tray or on the round baking tray. Cover with a damp cloth and leave to prove for 10 minutes at room temperature.
  • Spread the sauce over the dough,leaving a gap of approx. 1 cm all theway round the edge. Top with themozzarella and sprinkle on the Gouda
  • Start the Automatic programme or preheat the oven if necessary (onlyrequired if the pizza is on the bakingtray). Place the pizza in the oven andbake.

Notes

Settings Automatic programme
Pizza & Co. | Pizza | Yeast dough |
Glass tray/Round baking tray
Programme duration: 38 minutes
Manual
Round baking tray
Oven functions: Conventional Heat
Temperature: 210–220 °C
Power level: 150 W
Booster: On
Pre-heat: On
Crisp function: Off
Duration: 20–30 minutes
Shelf level: 1
Glass tray
Oven functions: MW + Fan Plus
Temperature: 160–170 °C
Power level: 80 W
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 25–35 minutes
Shelf level: 2
Useful tip
As an alternative, try topping the pizza
with ham, salami, mushrooms, onions
or tuna.
Keyword Miele The Cookbook (Baking, Roasting, Cooking), Pizza (yeast dough)
Tried this recipe?Let us know how it was!

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