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Preparation Time: 2 hours
Cook Time*: 25-35 min
Recommended Equipment: Drip tray or baking tray supplied with oven

*Optimal cooking times will automatically be determined by the selected function (Auto RECIPES)


350g of flour
200ml of water
18ml of olive oil
14g of dry yeast
7g of salt
3.5g of sugar
250g of tomato pulp
150g of mozzarella
Olive oil, salt, oregano

Place on shelves 1 and 4
700g of flour
400ml of water
35ml of olive oil
25g of fresh yeast
13g of salt
7g of sugar
500g of tomato pulp
300g of mozzarella
Olive oil, salt, oregano

Dissolve the yeast in warm water (around 35°C) - Use the amount of water stated in the ingredients - Heap the flour in a mound on a board, make a well in the middle and mix in the salt, sugar and lastly the oil. Slowly add the water to the flour and begin bringing it together into a dough. Knead well until the dough is smooth and elastic. Place the dough in a large container, cover with a damp cloth and allow to rise in the oven using the “DOUGH PROVING” function for 45 minutes.

In the meantime, add the oil, oregano and salt to the tomato sauce.
Once the dough has risen, roll it out to line the oiled drip tray.
Cover the pizza base with the tomato sauce and the chopped mozzarella.

Select “PIZZA” from the “RECIPES” menu then the “PIZZA” or “PIZZA 2 PANS” recipe and confirm.

• A variety of different kinds of flour can be used for the pizza base, such as rye, buckwheat or wholemeal: for best results, use two parts with plain flour and one part with flour of your choice.
• Add the pizza topping of your choice before baking in the oven.