Eurotops 24736 Mode D'emploi page 5

Combine the flour, salt and oil in a bowl. If using fresh yeast, dissolve it in the water and mix until
smooth, then combine with the flour. If using dried yeast mix it directly with the flour and then
add the oil and water. When all the ingredients are mixed, knead the dough well by hand and con-
tinually pull and stretch it. You could also use a mixer with dough hooks or a food processor. Form
the dough into a ball and leave covered for 45 minutes in a warm place until it has risen to double
the size. Sprinkle the dough with a bit of flour, roll it out to 3 mm thickness. Turn the dough
around a few times and sprinkle with flour in order to prevent sticking; form pizzas with the
cutting ring. Put the rounds on a plate with grease-proof paper and lots of white flour between
them to avoid sticking. While the dough is rising you can prepare the remaining ingredients.
Tomato sauce
1 can peeled tomatoes
1 small can tomato paste
salt, pepper, oregano
2 tbsp olive oil
2 pressed cloves of garlic
Finely chop the peeled tomatoes and mix them with the other ingredients
Possible toppings
mozzarella, grated parmesan cheese, grated Gouda cheese, basil, arugula, olives, mushrooms, an-
chovies, capers, pineapple, artichoke hearts, bell peppers, onions, tomatoes, ham, salami, smoked
salmon, shrimp, canned tuna.
Baking Pizza's
• Turn on the pizza oven 15 minutes before use.
• Spray or wipe the spatulas with a non-stick spray or oil for the first pizza.
• Place the dough, the sauce and all the ingredients in small bowls on the table around the Pizza oven.
• Place a slab of dough on the pizza spatula (do not prepare pizza on your plate and try to slide it
onto spatula). Coat with tomato sauce, leaving an edge of about half a cm. Pick your own
ingredients and put them on the pizza. Insert the pizza into one of the dome openings using the
spatula so that the entire spatula rests on the baking sheet. The pizza stays on the spatula.
• The baking time depends on:
- the type of dough
- the pizza topping
- the number of pizzas to be baked at the same time
- the ambient conditions where the pizza oven is located (temperature, draft-free place, etc.)
• Under normal conditions the pizza is ready in about 5 to 7 minutes. It is best to slide the hot piz-
zas onto a flat plate. Careful! The spatula is hot. Place the empty, hot spatula on a heat-resistant
surface.
• Turn off the Pizza oven after use by pulling the plug from the socket and allow the pizza oven to
cool down at least 30 minutes before cleaning and storing.