Note:
Every oven is different. Please adjust the individually required baking time and temperature accordingly if necessary.
Pour the pizza dough base mixture into a bowl and stir in the yeast. Add exactly 200 g lukewarm water and 1 tbsp cooking oil (e.g. olive oil) and mix everything with a hand mixer (dough hook) for approx. 1 minute on the lowest setting. Then mix to a smooth dough on the highest setting. Cover and leave to rise for approx. 30 minutes.
Knead the dough with your hands and roll out on a floured work surface into two round shapes or for a baking tray. Place on a greased baking tray or one lined with baking paper. Prick several times with a fork. This will make the base more airy and less likely to dry out during baking.
Preheat the oven (top/bottom heat 220 °C; fan oven 200 °C). Spread the tomato purée over the dough and sprinkle with the spice mix contained in the baking mix. Top the pizza as desired. Place the baking tray with the pizza in the lower third of the oven and bake for approx. 20 minutes.
VIDEO-Instruction
