baking & roasting

Pizza1 Ø 30 cm pizza serves 21 tray-baked pizza serves 4Ingredients:Yeast based pizza doughSufficient for 1 Ø 30 cm pizza:125 g flour10 g yeast1/4 tsp salt1 tbsp oil70–80 ml lukewarm waterQuark and oil based pizza doughSufficient for 1 Ø 30 cm pizza60 g quark2 tbsp milk2 tbsp oil1/2 tsp salt1 egg yolk125 g flour1 1 /2 tsp baking powderBasic toppingApprox. 100 ml tomato passataper pizzaOreganoMethod:1. To make the yeast based dough, mix the flour,yeast, salt, oil and water together, and then kneaduntil you have a smooth dough. Leave it to rise atroom temperature for approx. 20 minutes. Brieflyknead the dough again.2. To make the quark and oil based dough, mixtogether the quark, milk, oil, salt and egg yolk.Sieve together the flour and baking powder, andfold half into the quark mixture, then knead in therest of the flour.3. Roll the dough out on a floured surface to make acircular shape approx. 30 cm in diameter, or roll tofit the baking tray if making a tray-baked pizza(remember to double the quantities!).4. Spread some tomato passata over the pizza, andseason with salt, pepper and oregano before addingthe topping of your choice.See p. 268 for a variety of toppings and baking times.Double the quantities above for a tray-baked pizzausing the Miele baking tray.266