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Zubereitung
1. Zubereitung Hefeteig: Mehl, Hefe,
Salz, Öl und Wasser miteinander zu ei
-
nem glatten Teig verkneten. Bei Raum
-
temperatur etwa 20 Minuten aufgehen
lassen.
2. Teig noch einmal kurz durchkneten,
dann auf mit Mehl bestäubter Fläche zu
einer runden Platte (C 30 cm) ausrol
-
len, auf eine gefettete Glasschale le
-
gen.
3. Den Pizzaboden mit passierten To
-
maten bestreichen, mit Salz, Pfeffer und
Oregano würzen.
4. Beliebigen Belag darauf verteilen
und sofort backen.
5. Zur Herstellung einer Calzone den
Teig auf mit Mehl bestäubter Fläche zu
einer runden Platte (C 30 cm) ausrol-
len. Eine Plattenhälfte mit der vorberei-
tenten Füllung belegen. Die andere
Teighälfte so darüber legen, dass ein
Halbkreis entsteht. Ränder gut zusam-
mendrücken. Calzone auf die gefettete
Glasschale legen, Oberfläche mit Milch
bestreichen und goldgelb backen.
Einstellungen
Automatikprogramme \ Pizza \ frisch \
Glasschale oder Rundes Backblech \
normaler Belag oder dicker Belag
Backzeit:
Belag Glasschale Rundes
Backblech
normal ca. 52 min ca. 42 min
dick ca. 62 min ca. 55 min
Heißluft plus
Temperatur: 170–190 °C
Ebene: 2 von unten
Backzeit: 30–35 Minuten + Vorheizen
Tipp: Wenn Sie die gesamte Glasscha-
le mit Pizzateig auslegen wollen, ver-
doppeln Sie die Mengen.
Verwenden Sie dann zum Backen die
Betriebsart Heißluft plus mit einer Back-
zeit von 30–40 Minuten.
Rezepte: Backen
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