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Ingredientes (variante con trigo sarraceno) 750 gr
Listo en… 1h 50min
Agua
Aceite
Harina especial para celíacos
Harina de trigo sarraceno
Sal
Levadura fresca de cerveza
290 gr/ml
40 gr
350 gr
150 gr
10 gr
25 gr
Ingredientes 1 hornada 2 hornadas
Lista en… 1h 50min 2h 10min
Agua
Aceite
Harina “00”
Sal
Levadura fresca de cerveza
140 gr/ml
25 gr
250 gr
5 gr
13 gr
275 gr/ml
50 gr
500 gr
10 gr
25 gr
Pizzas y hogazas
Pizza margherita e calzone
1. Siga el orden indicado en la receta para echar los ingre-
dientes en el molde amasador.
2. Mezcle con un cucharón los ingredientes manualmente
durante unos segundos.
3. Meta el molde amasador al horno y seleccione el progra-
ma SE 7.
4. Presione el botón START/STOP.
5. Al nal de la fermentación (80 minutos aprox.) el horno
se pone en pausa: saque el molde amasador del horno y
presione el botón START/STOP (el horno empieza la fase
de precalentamiento). Vierta la masa en una supercie
enharinada y extiéndala ejerciendo presiones con los
dedos. Coloque la pizza en la bandeja anteriormente re-
cubiertaconpapeldehorno.Añadaeltomate,lasalyel
orégano, coloque en el horno sobre la parrilla situada en
la guía inferior y presione el botón START/STOP.
6. Cuandofalten10minutosparaelnaldelacocción,aña-
da la mozzarella cortada en dados.
7. Cuando acabe la primera hornada, introduzca la segunda,
programe 20 minutos y presione el botón START/STOP (la
mozzarellaseañadesiempre10minutosantesdelnal
de la cocción).
PREPARACIÓN DEL CALZONE. extienda la masa en forma circu-
lar, distribuya los ingredientes sobre la mitad de la base en el
siguiente orden: jamón, mozzarella, setas y tomate.
Doble la masa sobre sí misma y ejerza presiones con los dedos
para cerrar perfectamente el calzone.
Ingredientes para receta clásica 750 gr
Listo en… 1h 50min
Agua
Aceite
Harina especial para celíacos
Sal
Levadura fresca de cerveza
300 gr/ml
25 gr
400 gr
10 gr
25 gr
23


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