Dough
1000 g Italian 0 flour
550 g water
24 g brewer's yeast
24 g fine-grain salt
6 g granulated sugar
50 g extra-virgin olive oil
Total weight 1654 g
Topping
600 g passata
200 g pizza mozzarella
Extra-virgin olive oil, to taste
Salt, to taste
Oregano, to taste
Basil, to taste
Place the flour inside the planetary mixer using the hook and set it at minimum speed.
Pour in all of the yeast, which has already been dissolved in the water, and the sugar.
Pour in the olive oil and salt before the water and flour have mixed together.
Leave the dough to work inside the planetary mixer until it reaches 24 to 26 degrees.
Once all the ingredients have mixed together and the dough has reached 24-26 degrees, make a ball and let it rest in the fridge for 6-12 hours covered with film.
When the dough is ready, divide it into 4 balls of about 413 g and start to roll them out.
Grease the baking tray and the baking paper on the grills with oil, place the stretched dough on top and leave to rest for 30 minutes.
In a bowl, mix together the passata, the basil cut into julienne strips, the dried oregano, the oil and the salt.
Cut the pizza mozzarella into small cubes.
Pierce the dough with a fork.
Put the topping on the dough (1. tomato as a base, 2. mozzarella, 3. a drizzle of olive oil to taste).
Set the oven to "ECO Cooking – Complete menu – 4 pizzas" and follow the instructions on the display.
1 Once the dough is in the fridge, the fridge should be opened as little as possible to avoid temperature changes.
2 If adding extra toppings, do not go overboard.
3 When spreading the dough, start from the middle and work to the edges with your fingertips.
4 Place the two grills in the centre of the shelves, the baking tray on the lower shelf and the flat baking tray on the upper shelf; always follow the instructions in the booklet.
