Ingredients for 6 pizzas:
Dough:
1 kg type 00 (pizza flour), alternatively type 550
1 cube of yeast
3 tsp salt
40 grams olive oil
480 grams of water
Tomato sauce:
500 g tomato sauce, strained
1 clove of garlic
3 sprigs thyme, alternatively 1 tsp dried thyme
1 tsp dried basil
1 tsp salt
Topping:
To taste:
Salami
ham
Mushrooms
Pepperoni
Corn
Tomato slices
Mozzarella sprinkled cheese
spinach
Onions
Pineapple
Olive oil
Herbs
Preparation:
1) Add water, olive oil, yeast and salt to the mixing bowl and stir the ingredients together 3 min/ 37°/ speed 1.
Mix together with the flour for 5 minutes/ knead setting to form a smooth dough.
2) Now divide the dough into 6 equal pieces and shape into round balls.
Leave the dough balls to rise on a floured work surface, covered with a slightly damp towel, for 2 hours until the dough has risen.
volume has doubled.
3) In the meantime, rinse the mixing bowl, add the garlic and herbs and chop 8 sec/speed setting 8.
Weigh in the remaining ingredients for the tomato sauce and 15 sec/speed setting 5 mix together.
If you have a different favorite recipe for tomato sauce, you can of course just use your own.
3) The following step is particularly important:
Pizza dough must not be rolled out with a rolling pin, as this would squeeze the air bubbles out of the dough.
Using floured hands, pull the dough apart evenly from all sides until the desired size and thickness is achieved.
It is best to leave the edges of the dough a little thicker so that it rises again nicely when baking.
4) Now it's time to top the pizzas:
First spread the prepared tomato sauce evenly, then sprinkle on the cheese and only now add the salami, pepperoni and pepperoni,
onions etc. carefully onto the cheese layer.
Optionally, you can refine your pizza with a dash of olive oil or herbs.
5) The pizzas are now simply pre-baked. 6 min at 180° top and bottom heat is perfectly adequate for this.
The cheese should have melted a little after 6 minutes and the edges of the pastry should have risen further.
6) Wrap the pre-baked and cooled pizzas individually, freeze them and use them within 3 months.
7) If you want to bake one of the pizzas on the spur of the moment, simply bake it like a normal frozen pizza for 10 minutes at 220° top temperature.
bottom heat until the desired browning is achieved.
Lucas from the Wundermix team wishes you lots of fun trying it out
