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WMF recipe for a simple and tasty pizza


Today we’d like to introduce you to a real all-rounder – our simple and tasty pizza dough. As pizza lovers, we’re especially fond of this recipe. You only need a few ingredients for the dough itself: the yeast makes the dough rise nicely and olive oil adds smoothness and gives it the right aroma. Let’s bake a Margherita pizza.

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WMF recipe for a simple and tasty pizza

Ingredients for the dough (for 1 large pizza base)

  • 1/2 cube fresh yeast (approx. 21 g)
  • 325 ml lukewarm water
  • 500 g wheat flour (type 00 or 550)
  • 1/2 tsp. salt
  • 2 tbsp. olive oil

  • Ingredients for the sauce

    • 1 1 small onion or 2 shallots
    • 2 garlic cloves
    • 2 tbsp. olive oil
    • 1 Dose tin of passata
    • 2 tbsp. tomato purée
    • Salt and freshly ground pepper
    • 1 tsp. sugar
    • 1 tsp. oregano

Ingredients for the topping

  • 400 g mozzarella (preferably buffalo mozzarella)
  • Freshly picked basil leaves
  • 2 tbsp. olive oil

Preparation instructions

For this recipe, we used the WMF Profi Plus Kitchen machine and the Multi-Vario Baking sheet from KAISER.



Preparation

Step 1: Cut the yeast for the pizza dough into small pieces, add it to 325 ml lukewarm water and dissolve while stirring. Put the flour for the pizza dough in the mixing bowl, add the yeast water, olive oil and salt, and knead with the dough hook on a medium speed setting for about 5 minutes to produce a smooth dough.

Step 2: Shape the pizza dough into a ball, flour it, cover and let it rise for about 30 minutes. Pre-heat the oven (top/bottom heat: 240°C or circulating air: 250°C).

Step 3: For the sauce, finely dice the onions/shallots and garlic, sauté in olive oil, add sugar and tomato paste and fry gently. Add the passata and oregano and gently simmer the sauce for about 10 minutes. Add salt and freshly ground pepper to taste.

Step 4: Carefully roll out the pizza dough on a floured work surface and pull it further and further apart with your floured hands until you have a large thin pizza dough base. Then let it rise again briefly for around 10 minutes.

Step 5: Place the pizza dough on baking paper, spread with the sauce and top with mozzarella. Finally, drizzle a thin layer of fresh olive oil over it. Take the hot baking tray out of the preheated oven and pull the baking paper with the pizza onto the tray. Then bake for about 10-15 minutes on the bottom shelf (this will make the base nice and crispy!) and garnish with fresh basil leaves before serving – buon appetito!

Tips & Tricks

  • The classic pizza dough works best with special pizza flour (type 00) or wheat flour (type 550). For a stronger taste, you can use a flour mixture (type 405 and type 1050) for the pizza dough.
  • Pay attention to the best before date of the yeast used for the pizza dough. Only fresh yeast allows the dough to rise well and gives the pizza dough its typical yeast taste.
  • Always dissolve the yeast in lukewarm water so that it spreads evenly in the pizza dough.
  • Pizza dough needs heat and time to rise. This is the only way for the yeast in the pizza dough to develop its full effect.
  • The pizza will be ready even faster if you prepare the dough the day before and leave it to rise in the fridge for up to 12 hours – this makes the pizza dough very fine-pored!