Spice Pizza Caliente Manual Del Usuario página 17

Leave for about 2 hours, during this time the dough will double in size (this may take much less in
hot, humid conditions). At this point, after rising, the dough may be kneaded again for a few minutes
and used immediately, or frozen.
lf you are going to use it at once, before kneading you can add the oil of your choice. this will almost
always be extra virgin olive oil, but in some special recipes it may be lard or butter. lf you decide to freeze
the dough, wrap it up in a freezer film and piace it in the freezer. When you decide to use it, thaw it at
room temperature and knead it for 5 minutes with a little oil.
THE TRADITIONAL PIZZAS
Margherita (Mozzarella Cheese and Tomatoes)
lngredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes 250 g each / 200 g pizza grade
mozzarella cheese / oil to taste / salt.
Drain and mash the peeled tomatoes. Slice the mozzarella. Spread out the pasta evenly. Apply the pee­
led tomatoes leaving about 2 centimetres free all round the edge. Add salt and a little oil and piace in
the oven using the special wooden scoops. After 2/3 minutes cooking time add the mozzarella and a
little more oil and continue cooking for an additional 2 minutes.
Capricciosa (Mushrooms, Artichokes and Olives)
lngredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes
tichoke hearts preserved in oil / 1 O small mushrooms preserved in oil / 1 O black olives / oil /salt /pepper
to taste.
Spread out the dough. Drain the peeled tomatoes, mash with a fork and spread over the pizza. Slice
the mozzarella, cut the artichoke hearts and mushrooms in half and pit the olives, and arrange over the
tomatoes. Add salt, pepper and a little oil and piace in the oven, using the special wooden scoops.
Cook for 4/5 minutes.
Al Prosciutto e Funghi (Ham and Mushrooms)
lngredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 3 slicer cooked ham / ten or so
small mushrooms preserved in oil / 100 g mozzarella cheese / salt / oil.
Drain the tomatoes well and mash. Chop the mozzarella and cut the mushrooms in half and the ham
into strips. Spread out the pasta and cover it with the tomatoes and mozzarella, adding a little oil and
salt to taste.
Add the strips of ham followed by the mushrooms. Piace in the oven using the special wooden scoops
for 4/5 miinutes.
Al gorgonzola e salsiccia (Gorgonzola and ltalian Sausage)
lngredients to serve 4: 350 g bread dough / 2 cups tornato sauce / 150 g gorgonzola / 150 g fresh
ltalian sausage.
Spread out the dough very thin. Spread the tornato aver it, leaving two finger's width around the edge,
followed by the gorgonzola in small pieces and the skinned, crumbled sausage. Piace in the oven using
the special wooden scoops, without adding salt or oil, and cook for 4/5 minutes.
Alla marinara (Seaside)
lngredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 2 spoonsful oregano / 2 cloves
garlic/ extra virgin olive oil / salt / pepper.
Drain and mash the peeled tomatoes. Cut the garlic into very thin slices. Spread the dough as thin as
possible, leaving a slightly thicker strip around the edge. Add the well-drained tomatoes, leaving the
edge clear, and piace slices of garlic here and there. Sparkle with oregano, add salt and pepper and a
little oiil and piace in the oven using the special wooden scoops. Cook for 4/5 minutes.
Ai funghi (Mushrooms)
lngredients to serve 4: 400 g bread dough / 500 field or "porcini" (boletus edulis) mushrooms / 2
spoonsful parsley / 1 clave garlic / 2 tins peeled tomatoes
taste. Clean and slice the mushrooms. Heat over a low flame with a little oil, garlic and parsley until they
start to give off liquid. Cut the mozzarella into slices and drain and mash the peeled tomatoes.
Spread the dough very thin and add the tomatoes, the mozzarella and last of all the mushrooms,
taking care to leave a couple of centimetres free around the edge.
Pour on a little oil and piace in the oven using the special wooden scoops, and cook for 4/5 minutes.
Ai carciofi e prosciutto crudo (Artichokes and Parma ham)
lngredients to serve 4: 400 g bread dough /100 g raw Parma ham /1 cup tornato sauce / oil to taste/
I
200 g mozzarella cheese / 10 ar­
I
100 g mozzarella cheese / salt / pepper to
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