Main dough
700 g Manitoba flour (type 0)
¼ cube of yeast (about 10 g)
crumbled
1 tsp sugar
480 ml water
20 g fleur de sel
Shaping and folding
Some Manitoba flour (type 0) for shaping
Some fleur de sel
Tomato pesto
75 ml olive oil
50 g dried tomatoes preserved in oil
drained, coarsely chopped
4 sprigs of basil
leaves plucked
1 tsp tomato purée
1 clove of garlic
crushed
Dough
Put the flour, yeast, sugar and about ¾ of the water in the bowl of the food processor and, using the dough hook, knead on a slow speed for about 5 minutes until a sticky dough forms. Add the salt and continue kneading on a medium speed. Gradually pour in the remaining water and knead for about 5 minutes until the dough is smooth and pulls away from the side of the bowl easily. Place the dough on the work surface, shape into a ball, brush with a little olive oil, then cover and leave to rest for about 15 minutes.
Shaping and folding
Using a dough scraper, gently ease the dough from the work surface. With lightly oiled hands, pick up the dough in the middle and pull up so that it completely comes away from the work surface. Slap the dough back down onto the work surface while turning the dough over slightly in one smooth motion so that the two ends overlap slightly. Repeat this process until a compact ball of dough forms. Each time the dough is picked up, the ends become shorter and the dough more compact. Place the ball of dough in a lightly oiled bowl, cover and leave to rest for about 1 hour.
Portioning
Place the dough on the work surface. Lightly brush the top of the dough with oil and divide into four portions. Shape these into compact balls, making sure the oiled top side faces upwards and the bottom stays closed. Place the balls, top-side up, on a baking tray or in a proofing box. Lightly brush the top of the portions of dough with oil again, cover and leave to rest at room temperature for about 30 minutes, then leave to rest in the refrigerator for between 18 and 24 hours.
Tomato pesto
Put the olive oil together with the rest of the ingredients in a tall vessel and blend to a fine purée with a hand blender.
Pizza bread
Put the pizza steel into the cold cooking space and preheat to 280 °C using the PizzaPlus mode. Take the portions of dough out of the refrigerator and leave to rest for about 30 minutes. Put some flour in a deep plate. Gently remove the first portion of dough with a dough scraper, coat in flour and place on the work surface. Carefully flatten the dough with your fingers. Place one hand in the centre of the dough and use the other to carefully stretch it outwards until rectangular in shape and slightly smaller in size than the pizza peel. Slide the dough on the lightly flour-dusted pizza peel, spread with a ¼ of the tomato pesto and sprinkle with a little fleur de sel. Transfer the pizza bread straight onto the preheated pizza steel in the cooking space and bake for about 5 minutes.
Put the tray in
(Pre-)heat cooking space to 280 °C with PizzaPlus
Put the pastry in
PizzaPlus 280 °C for 5 Mins
Tips
Key is to prepare and bake only one pizza at a time or else the dough will become too soft and the topping will make it too moist. It will also be difficult to slide onto the pizza peel.
If the dough is too sticky, sprinkle some flour, durum wheat semolina or semolina on the work surface before shaping.
Manitoba flour (type 0) is available from larger supermarkets and Italian delicatessens. Its high protein content makes it particularly suitable for making pizza dough. Pizza flour can also be used in place of Manitoba flour.
The Professional pizza function – which is exclusive to V6000 pyrolytic ovens – can be used instead of PizzaPlus. It bakes at an impressive 350 °C – even hotter than with PizzaPlus – taking pizza to the next level in just 4 minutes: a light, crispy crust, evenly baked base and mozzarella that is melted and still white.
Additional information
Created by
V-ZUG Ltd.
Created on
9/2/25
