Pizza and topping

Prepare the dough 

Pour the water into a mixing bowl and add the yeast. Whisk until dissolved. Add the flour and slowly kneed for 5 minutes – either using a food processor or by hand. Add the salt and kneed into a smooth, lump-free dough. 

Leave the dough to rest 

Place the dough in a flour-dusted bowl, cover and prove in the fridge for 20 hours. 

Process the dough 

Divide the dough into 270 g pieces and roll into balls.  

Leave the dough to rest 

Place the balls of dough in a flour-dusted container (ensuring they are well spaced out) and prove at room temperature for another 4 hours. 

Make the pizza sauce 

In the meantime, add the salt and basil to the tinned tomatoes and blend with a hand blender. 

Prepare the topping 

Clean and slice the mushrooms. Thoroughly drain the artichokes, olives and mozzarella. Pull or cut the mozzarella into pieces. 

Shape the dough 

Form a small mound of flour on the worktop and place a ball of dough in it. Turn the dough over and press it outwards from the centre with your fingers until a 0.5-cm-thick rim has formed. Lift the dough under the rim and carefully stretch it with your fingers several times. Rotate the dough slightly each time you stretch it until it has the desired diameter of approx. 29 cm. 

Assemble the pizza 

Place the dough on the universal tray, drizzle with 80 g tomato sauce, spread evenly and sprinkle on the mozzarella. Top with the remaining ingredients as desired. 

Bake the pizza 

Bake the pizza in the X BO for 9 minutes using the automatic programme ‘Topped pizza’, following the instructions on the display. 

Pro tip 

For a stretchier pizza dough that is crisp when baked, use pizza flour or type 00 flour. The topping can be varied as long as the quantities specified in the recipe are observed.