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Preparation
Stir the yeast into the water to dissolve
it. Add to the flour, sugar, salt, thyme,
oregano and oil and knead for 6–7
minutes until you have a smooth
dough.
Shape the dough into a ball, place in a
bowl and cover with a damp cloth.
Leave to prove for 20 minutes at room
temperature.
To make the topping, finely dice the
onion(s) and garlic. Heat the oil in a
pan. Sweat the onions and garlic until
glassy. Add the tomatoes, tomato
paste, sugar, oregano, bay leaf and salt.
Bring the sauce to the boil and simmer
on a gentle heat for a few minutes.
Remove the bay leaf, season with salt
and pepper to taste. Slice the
mozzarella.
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 the
way round the edge. Top with the
mozzarella and sprinkle on the Gouda.
Place the pizza in the oven and bake.
Settings
Automatic programme
Pizza & Quiche | Pizza | Yeast dough |
Glass tray/Round baking tin
Programme duration: 38 minutes
Manual
Oven functions: MW + Fan Plus
Temperature: 180 °C
Power level: 150 W
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 35–45 minutes
Shelf level: 2
Useful tip
As an alternative, try topping the pizza
with ham, salami, mushrooms, onions
or tuna.
Pizza & Co.
63
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