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450g 700g 900g 1000g 1100g 1200g 1400g
Trockenhefe
Granulated yeast
1 1 1/2 2 2 2 1/2 2 1/2 3
Oder frische Hefe
Or fresh yeast
7,5g 11,5g 15g 16,5g 18g 20g 23g
Normales Mehl
White flour
315g 490g 630g 700g 770g 840g 980g
Olivenöl
Olive oil
1 1⁄2 2 1⁄2 3 3 1⁄4 3 1⁄2 4 4 1⁄2
Zucker
Sugar
1 1 1/2 2 2 2 1/2 2 1/2 3
Salz
Salt
1/2 3⁄4 1 1 1 1 1/2 1 1/2
Wasser
Water
157ml 245ml 315ml 350ml 385ml 420ml 490ml
Zubereitungstipp:
Nehmen Sie den Teig aus der Brotbackmaschine, nachdem das Programm beendet ist. Teilen Sie den
Teig in 6 gleiche Stücke und formen Sie die Stücke jeweils in rund Klöße. Legen Sie einen der Teigklöße auf
die Arbeitsfläche und rollen Sie ihn mit einer mit Mehl bestäubten Teigrolle rund aus.
Legen Sie das runde, ausgerollte Teigstück auf ein leicht eingeöltes Backblech und stechen Sie gleich-
mäßig ein paar Mal mit einer Gabel in den Teig.
Garnieren Sie den Teig nach Belieben und backen Sie Ihre Pizza in einem traditionellen Backofen bei 200°
C ca. 15 bis 20 min.
Preparation tip:
Remove the dough from the bread machine when the programme ends. Divide into six little balls.
Place one ball of dough on a flour-sprinkled working surface and roll into a flat round shape with a flour-
coated rolling pin.
Place the rolled out dough on a lightly oiled baking tray and prick with a fork several times.
Garnish according to taste and bake your pizza in a traditional oven at 200°C for 15 to 20 minutes.
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