Pizza (Yeast Dough) - Miele H 2465 B Operating And Installation Instructions

Recipes for Automatic programmes

Pizza (yeast dough)

Preparation time: 90 minutes
Serves 4
For the dough
30 g fresh yeast
170 ml water | lukewarm
300 g plain white flour
1 tsp. sugar
1 tsp. salt
½ tsp. thyme, ground
1 tsp. oregano, ground
½ tbsp. oil
For the topping
2 onions
1 clove of garlic
400 g tinned tomatoes, skinned and
chopped
2 tbsp. tomato paste
1 tsp. sugar
1 tsp. oregano, ground
1 bay leaf
1 tsp. salt
Pepper
125 g mozzarella
125 g Gouda cheese, grated
For frying
½ tbsp. olive oil
Accessories
Baking tray or universal tray
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 it in
a bowl and cover with a damp cloth.
Leave to prove at room temperature for
20 minutes.
100
To make the topping, finely dice the
onions 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.
Allow the sauce to simmer for
5 minutes.
Remove the bay leaf, season with salt
and pepper to taste. Slice the
mozzarella.
Roll the dough out onto the baking tray
or universal tray. Leave to prove at
room temperature for 10 minutes.
Start the Automatic programme or pre-
heat the oven.
Spread the sauce over the dough.
Leave 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 | Yeast dough
Programme duration: 32 minutes
Manual
Function: 
Temperature: 200–210 °C
Pre-heat: Yes
Duration: 20–30 minutes
Shelf level: +HFC 70-C: 1 | -HFC 70-C: 2
Useful tip
As an alternative, try topping the pizza
with ham, salami, mushrooms, onions
or tuna.