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PT41
Pizza
Unte ligeiramente o tabuleiro para se certificar de que a pizza vai ficar com uma base estaladiça. Espalhe o
queijo mozzarella sobre a pizza quando atingir dois terços do tempo de cozedura.
Função fermentação
É sempre melhor cobrir a massa com um pano húmido antes de a colocar no forno. O tempo de
fermentação com esta função é reduzido em cerca de um terço em comparação com uma fermentação à
temperatura ambiente (20-25°C). O tempo de fermentação para uma fornada de 1 kg de massa para pizza
é de cerca de uma hora.
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