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Ingredienti (variante con grano saraceno) 750 gr
Pronto in... 1h 50min
Acqua
Olio
Farina speciale per celiaci
Farina di grano saraceno
Sale
Lievito di birra fresco
290 gr/ml
40 gr
350 gr
150 gr
10 gr
25 gr
Ingredienti 1 infornata 2 infornate
Pronto in... 1h 50min 2h 10min
Acqua
Olio
Farina “00”
Sale
Lievito di birra fresco
140 gr/ml
25 gr
250 gr
5 gr
13 gr
275 gr/ml
50 gr
500 gr
10 gr
25 gr
Pizze e focaccie
Pizza margherita e calzone
1. Versare gli ingredienti nella teglia impastatrice seguen-
do l’ordine indicato in ricetta.
2. Con l’aiuto di un mestolo, amalgamare per qualche se-
condo gli ingredienti manualmente.
3. Inserire la teglia impastatrice all’interno del forno e sele-
zionare il programma SE 7.
4. Premere il tasto START/STOP.
5. Al termine della lievitazione (80 min. circa) il forno va in
stand-by: togliere la teglia impastatrice dal forno e pre-
mere il tasto START/STOP (il forno comincia la fase di pre-
riscaldamento). Versare l’impasto in un piano infarinato e
stenderlo facendo pressione con i polpastrelli. Posiziona-
re la pizza nella
leccarda
precedentemente ricoperta con
la carta da forno. Farcire con il pomodoro, sale e origano;
infornare sopra la griglia inserita nella guida inferiore e
premere START/STOP.
6. Quando mancano 10 min. al termine della cottura farcire
con la mozzarella tagliata a dadini.
7. Terminata la prima infornata, inserire la seconda, impo-
stare 20 min. e premere START/STOP (la mozzarella va
sempre aggiunta 10 min. prima della ne della cottura).
PREPARAZIONE DEL CALZONE: stendere la pasta a forma cir-
colare distribuire gli ingredienti su metà base con il seguente
ordine, prosciutto, mozzarella, funghi, pomodoro. Ripiegare su
se stessa la pasta facendo pressione con i polpastrelli in modo
da chiudere perfettamente il calzone.
it
Ingredienti per ricetta classica 750 gr
Pronto in... 1h 50min
Acqua
Olio
Farina speciale per celiaci
Sale
Lievito di birra fresco
300 gr/ml
25 gr
400 gr
10 gr
25 gr
26


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