Marcato Pasta Fresca Instrucciones Para El Uso Y El Mantenimiento página 13

PIZZA DOUGH RECIPE:
* 2 ¾ cups (500 g) flour
* 1 ½ tablespoon (15 g)
fresh brewer's yeast
* ¼ cup oil (to taste)
D
issolve the brewer's yeast in warm water and then add the sugar.
M
easure out the flour, pour everything into the mixer, then add 4
tablespoons of oil.
add the salt and continue to knead for another 4-5 minutes.
T
ake the dough out, work it into a ball, and sprinkle with flour.
it with a clean dish towel and let it rise for 1 hour in a warm spot, away
from any drafts.
W
hen it's done rising, cut the dough into two pieces.
R
oller 220 accessory by
times until it reaches the maximum width of the rollers.
flour as needed to obtain a soft, smooth dough.
W
hen finished rolling, you can make the pizza bigger by pressing the
dough out with your hands.
shape, and let it rise for a while longer.
P
reheat the oven to 435°
your favorite toppings.
COOKIE RECIPE:
* 2 ¾ cups (500 g) flour
* 1 ¼ cup (250 g) sugar
* 1 cup (250 g) butter or margarine,
melted in a water bath
19
C
lose lid and switch machine
M
arcato and pass the dough through several
T
o make your pizza thicker, cut out its
F C
(225° ).
B
ake in the oven for about 20 minutes.
13
* 1 teaspoon salt
* approximately 1 cup (250 ml)
of warm water
* a pinch of sugar
ON
P
lace the dough on a tray and add
* 1 pinch of salt
* 1 cup of milk
* 3 egg yolks
A
. fter 2 minutes,
C
over
A
ttach the
S
prinkle with