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Pizzavariationen
Zubereitungszeit: 70–80 Minuten
Zutaten für 1 Blech:
Grundrezept Hefeteig
320 g Mehl
30 g Hefe
1 TL Salz
30gÖl
170–180 ml lauwarmes Wasser
Grundrezept Quarkölteig:
180 g Quark
60 ml Milch
60gÖl
1 TL Salz
3 Eigelb
375 g Mehl
3 TL Backpulver
Je Pizza benötigen Sie etwa 300 g pas-
sierte Tomaten.
Zubereitung:
1a. Zubereitung Hefeteig:
Mehl, Hefe, Salz, Öl und Wasser mitein
-
ander zu einem glatten Teig verkneten.
Bei Raumtemperatur etwa 20 Minuten
aufgehen lassen.
1b. Zubereitung Quarkölteig:
Quark mit Milch, Öl, Salz und Eigelb
verrühren. Die Hälfte vom mit Backpul
-
ver vermischten Mehl unterrühren, den
Rest unterkneten.
2. Teig noch einmal kurz durchkneten
und auf einem Backblech ausrollen.
3. Den Pizzaboden mit passierten To
-
maten bestreichen, mit Salz, Pfeffer und
Oregano würzen.
4. Beliebigen Belag darauf verteilen
und sofort backen.
Belag:
Margherita:
600 g Tomaten in Scheiben
300 g Mozzarella in Scheiben
Olivenöl
Oregano
Apulische Art:
650 g Zwiebeln, in dünnen Scheiben
Salz, Rosmarin
4 EL Olivenöl
Vegetaria:
300 g vorgegarte Brokkoliröschen
300 g Champignonscheiben
120 g vorgegarte Porreeringe
300 g Mozzarella, in kleinen Stücken
Einstellung:
Automatic \ Pizza frisch
Backzeit:
Hefeteig: ca. 30 Minuten
Quarkölteig: ca. 50 Minuten
Heißluft plus
Temperatur: 180–200 °C
Einschubebene: 2. v. unten
Backzeit: 35–45 Minuten
Ober-Unterhitze
Temperatur: 200–220 °C
Einschubebene: 1. v. unten
Backzeit: 30–40 Minuten + Vorheizen
Intensivbacken
Temperatur: 170–190 °C
Einschubebene: 2. v. unten
Backzeit: 35–45 Minuten
Pizza
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