Operation Manual

Pizza dough

500g flour

250ml water

1 pack of dry yeast

Salt

3 tbsp. olive oil

Put all ingredients into a large bowl and knead well with a mixer until the dough is

smooth. Cover the dough with a towel and give it a rest in a warm room for 1,5 to 2

hours until its volume doubled. Put the dough on a table an briefly knead. Roll out

the dough to 3 to 4 mm. To avoid the dough sticks to the table, lightly add flour to

the table.

Pizza sauce

Canned tomatoes

1 small onion, sliced

1clove of garlic, sliced

1 tsp sugar

2 tbsp olive oil

Salt, basil, oregano

Sauté onions and garlic with oil in a pan. Add the sugar and leave to slightly cara-

melize. Add the tomatoes and simmer for about 15 minutes. Mix briefly with a stick

blender and stir in the herbs. Spread the lukewarm sauce onto the pizza crust.

Pizza toppings

According to your taste you can add the pizza with tomato sauce and:

∙ Salami / ham

∙ Tuna / anchovy

∙ Mozzarella / gorgonzola

∙ Onions / peperoni

∙ Garlic

∙ Oil / rosemary

Drizzle with good olive oil and place the pizza on the stone.