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450g 700g 900g 1000g 1100g
Korrelgist
Levure en granulés
Trockenhefe
1 1 1/2 2 2 2 1/2
Of verse gist
Ou levure fraîche
Oder frische Hefe
7,5g 11 1/2g 15g 16,5g 18g
Witte bloem
Farine pour pain blanc
Weißes Mehl
315g 490g 630g 700g 770g
Olijfolie
Huile d’olive
Olivenöl
1 1⁄2 2 1⁄2 3 3 1⁄4 3 1⁄2
Suiker
Sucre
Zucker
1 1 1/2 2 2 2 1/2
Zout
Sel
Salz
1/2 3⁄4 1 1 1
Water
Eau
Wasser
157ml 245ml 315ml 350ml 385ml
Bereidingstip :
Neem het deeg uit de machine na het beëindigen van het programma en verdeel het in 6 bolletjes.
Leg 1 bolletje op een met bloem bestrooid werkvlak en rol het goed glad in een ronde vorm met een
bebloemde deegrol.
Plaats het uitgerolde deeg op een licht geoliede vorm en prik er eventjes in met een vork.
Garneer naar smaak en bak uw pizza in een traditionele oven op 200°C gedurende 15 à 20 minuten.
Conseil de préparation :
Retirer la pâte de votre machine à pain à la n du programme et répartir en 6 petites boules. Poser une boule
saupoudrée de farine sur le plan de travail et la dérouler dans une forme ronde à l’aide d’un rouleau à pâtisserie
enfariné. Poser la pâte déroulée sur une plaque légèrement huilée et la piquer avec une fourchette. Garnir la
pâte selon vos goûts. Mettre vos pizzas dans le four traditionnel à 200°c pendant 15 à 20 min.
Zubereitungstipp :
Nach Ende des Programms nehmen Sie den Teig aus der Maschine
und teilen ihn in in Bällchen. Legen Sie einen Teil auf eine mit Mehl bestreute
Arbeits äche und rollen Sie diesen mit einer bemehlten Teigrolle  ach und rund. Legen
Sie den ausgerollten Teig auf eine gut geölte Backform und stechen Sie ihn mit einer
Gabel ein. Nach Geschmack belegenund Ihre Pizza im herkömmlichen Herd bei 200°C
backen.
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