E – 22
HOMEMADE FRESH PIZZA RECIPE
[Ingredients] (1 portion)
Dough
Flour ......................................... 150 g
Water (lukew arm ) .................... 90 m l
Yeast ............................................. 7 g
Sugar ......................................... 1 tsp
Salt .......................................... 1/2 tsp
Olive Oil ..................................... 2 tsp
Toppings Canned Tom atoes ..................... 50 g
Tom ate Paste ............................. 50 g
* Topping varieties ..................... 180 g
(Corn, Pineapple, Ham , Salam i)
Grated Cheese ......................... 150 g
* Spices Varieties .................... to taste
(Basil, Oregano, Thym e, Salt, Pepper)
[M ethod]
1. Dough Preparation-
M ake a deepening in the flour. M ix the lukew arm w ater w ith yeast and let stand for around 5
m inutes. Pour the m ixture into the deepening, then add sugar, salt & olive oil. M ix carefully to
form a dough. Put the dough in a deep bow l and slightly cover w ith w rap. Then let stand for 30
m inutes.
2. Roll out the dough to a round sheet, w ith diam eter 8 inches (or 12 inches). Raise the edge w ith
the thum b to form a rim , then put the sheet of dough onto the turntable brushed w ith oil.
3. Drain the canned tom atoes and cut into pieces, m ix w ell w ith tom ato paste and the spices
varieties. Spread the m ixture onto the sheet of dough. Then add grated cheese, follow ed by the
topping varieties. Sprinkle w ith grated cheese again before baking.
4. The Pizza function enables you to m ake different types or size of pizza. Adjust the portion of
ingredients (dough and toppings) as follow s and enter the w eight of pizza to start baking:-
5. After cooking, stand.
Type
Thin Crust
Thick Crust
Size
8 inches
12 inches
8 inches
12 inches
Portion of
1 portion
1
1
/
2
portions
1
1
/
2
portions
2
1
/
2
portions
Dough
(As above)
Portion of
1 portion
2 portions
1 portion
2 portions
Toppings
(As above)
(As above)
* Topping and spices varieties can be adjusted according to personal flavour.
http://www.usersmanualguide.com/