Silvercrest SPB 800 A1 - Manual (Page 58)

56
6. Operation
6.1 Making the pizza dough
Note: The pizza dough is particularly
good when prepared at least 24 hours in
advance and then allowed to rest in the
fridge. The following recipe should give you
pizza dough "just like Mamma used to
make".
Ingredients for 4 people:
• 500 g type 00 flour
• 300 ml water
• max. 1/5 of a block of yeast
• 20 g salt
Preparation:
1. Place 300 g of the flour in a mixing
bowl.
2. Add 300 ml of water.
3. Add the yeast.
4. Add the salt.
5. Mix the ingredients until smooth.
6. Cover the bowl and allow the dough to
rise at room temperature for about
20 minutes.
7. Mix the dough for about 3 minutes.
8. Now gradually add the remaining flour
to the mixture. While doing this, keep
mixing or kneading the dough.
Note: The the amount of flour is correct
when the dough can be lifted from the
surface and forms a ball when
kneading.
9. To finish, knead the dough one more
time for about 3 minutes. By now, this
should be much harder.
Note: The pizza dough has precisely
the right consistency when it holds in a
ball shape for a short period of time, but
over a longer period (roughly 30
minutes) looses its shape and flattens
out.
10.Allow the pizza dough to rest in the
bowl for a further 20 minutes.
11. Turn the bowl upside down and allow
the dough to fall onto a well floured
board.
12. Dust the surface of the dough well with
flour.
13. Quickly knead the dough together and
form it into a ball.
14.Put the dough ball into a lidded
container and place in the fridge for 24
hours.
15. Take the dough out of the fridge and
place it on a baking sheet.
16.Dust the dough well with flour and
quickly knead together to form a nice
dough ball.
17. Now flatten the dough ball by pressing
from the centre outwards.
Note: You can also form the dough to
the desired thickness by pulling it
between your fists or by using a rolling
pin.
18.Cut out the mini pizza bases with the
cutting mould 8.
19. Dust the mini pizza bases well with flour
on both sides and place these on a
sheet ready for baking.
Notes:
• The yeast does not need to be first
dissolved in water.
• Much less yeast is required as is
recommended on the yeast packaging.
Only use as much yeast as is required
RP75469 Pizzabäcker LB1 Seite 56 Freitag, 27. Juli 2012 1:14 13