Manual Silvercrest SPB 800 A1 IAN 75469 (page 58 of 66) (English, German, Dutch, French, Italian)

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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

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Silvercrest SPB 800 A1 IAN 75469 Manual

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