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1 dessert spoon of thyme
1 dessert spoon of bas�l
For the top;
400 g of grated mozzarella
400 g of sausage
400 g of bologna sausage
100 g of sl�ced ol�ves
100 g of frozen corn
Preparat�on;
M�x wate
r
, ol�ve o�l, yeast and powdered sugar �n a bowl.
Add flour �n a separate bowl and open up at the cente
r
.
Pour the prepared l�qu�d m�xture �nto the center of the flour and knead for 10
m�nutes.
Add salt and cont�nue to knead for 3-4 m�nutes.
Put the dough you have prepared �n a bowl and cover �t w�th a stretch wrap.
Let �t r�se for 1 hour at room temperature.
D�v�de the fermented dough �nto 3 or 4 equal parts and roll each.
Spr�nkle flour �nto a large bowl and put the rolled dough �n �t and let �t rest for
30 m�nutes by cover�ng �t w�th a damp cloth.
Grate the tomatoes and m�x all the �ngred�ents for the sauce �n a bowl.
Cut the sausage and bologna requ�red for the top as des�red.
Roll out the dough w�th the help of a roll�ng p�n.
Spread the tomato sauce on the dough you opened and add the topp�ng
mater�al prepared as des�red.
Cook your food on the p�zza stone on the second shelf of your oven when the pre-
heat�ng operat�on �s completed.
Serve hot.
COOKING CHART
12.01.2022
OVEN USER GUIDE EN
43
The rec�pe �s for 3-4 people.