Idiomas disponibles
Idiomas disponibles
- Make sure the appliance is disconnected from the mains socket before cleaning it. Do not use detergents to clean the
cooking base and do not pour cold water into the stone when it is still hot; the thermal shock might crack it.
- Never dip the appliance into water; electric parts might be damaged.
- Never touch the cooking stone when the appliance is on and, when it is off, as long as it keeps being hot.
- Important! When turning on the appliance, make sure the trays are not on the cooking base.
RECIPIES
Basic pizza dongh - To make a good pizza dough at home use the following recipe:
Ingredients for 500 g of dough: 300 g flour /25 g yenst / a pinch of salt / 1 glass of lukewarm water.
Pour the flour onto the table in a heap, make a hollow in the centre to form the "well" and add a tevel teaspoonful of
cooking salt. Crumble the yeast into a small glass of lukewarm water, pour it into the well a little at a lime and start mixing.
At the start the dough will be soft and sticky, but it will becom e stiffer and more elastic as you knead it. Thump the dough
hard against the table and press your wrists against it to make it smooth and even. When you have repeated this prcocedure
many times, you will find that the dough comes away from your hands and the table easily; now form a ball. Cut a cross on
the top and leave to rise in a warm corner of the table, covered with a clean tea-towel. Leave for about 2 hours, during
which tinie 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 frozon. If you are going to use it at once, before
kneading you can add the oil of your choice. this will almost always be extravirgin olive oil, but in some special recipes it
may be lard or butter. If you decide to freeze the dougll, wrap it up in a freezer film and place 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)
Ingredients 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 peeled tomatoes leaving
about 2 centimetres free all round the edge. Add salt and a little oil and place 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)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 200 g mozzarella cheese / 10 artichoke hearts presenved
in oil / 10 small mushrooms preserved in oil / 10 black olives / oil /salt /pepper to taste.
Spread out the dough. Drain the peeled tomatoes, mash with a fork ancl 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 place in the oven, using the special wooden scoops. Cook for 4/5 minutes.
Al Prosciutto e Funghi (Ham and Mushrooms)
Ingredients 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. Place in the oven using the special wooden scoops for 4/5 minutes.
Al gorgonzola e salsiccia (Gorgonzola and Italian Sausage)
Ingredients to serve 4: 350 g bread dough / 2 cups tomato purée / 150 g gorgonzola / 150 g fresh Italian sausage.
Spread out the dough very thin. Spread the tomato over it, leaving two finger's width around the edge, followed by the
gorgonzola in small pieces and the skinned, crumbled sausage. Place in the oven using the special. wooden scoops, without
adding salt or oil, and cook for 4/5 minutes.
Alla marinara (Seaside)
Ingredients to servve 4: 400 g bread dough / 2 tins peleed tomatoes / 2 spoonsflul origan / 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 place slices of garlic here
and there. Dust with origan, add salt and pepper and a little oil and place in the oven using the special wooden scoops.
Cook for 4/5 minutes.
Ai funghi (Mushrooms)
Ingredients to serve 4: 400 g bread dough / 500 field or "porcini" (boletus edulis) mushrooms / 2 spoonsfulparsley / 1 clove
gar1ic / 2 tins peelod tomatoes / 100 g mozzarella cheese / salt / pepper to 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 peleed 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 place in the oven using the special wooden scoops, ancl cook for 4/5 minutes.
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