Gaggenau PS 026 Notice D'utilisation page 19

Recipes
BASIC PIZZA RECIPE
for approx. 3 pizzas 20 cm (8")
diameter
20 g ( 3 / oz) yeast
4
1 pinch of sugar
1 / l (5 oz) water
8
250 g (9 oz) plain flour
40 g (1 1 / oz) olive oil
2
1 teaspoon salt
Preparation
Sieve the flour in a bowl and form a
well in the centre. Crumble the yeast
into the well together with the sugar.
Add a little lukewarm water and mix
together gently with a little flour.
Cover the bowl with a cloth and leave
to stand for approx. 20 minutes, or
until the yeast has started to bubble.
Add the remaining ingredients and
form a smooth dough. The dough is
ready when it comes away from the
sides of the bowl. Cover the bowl
once again and leave to stand until the
quantity has almost doubled in size.
Cut the dough into three pieces and
make the round pizza bases; this can
be done by either rolling or pulling
the dough until each base is approx.
20 cm (8") in diameter. The dough
should not be too tacky. Now spread
the filling of your choice on the base.
Dust the spatula with flour and place
under the pizza. Push the pizza gently
onto the baking stone (this action
requires practise). Remove after
approx. 5 minutes using the wooden
spatula.
Dust the baking stone with flour to
prevent the dough sticking to the
stone. Always remove any spillage.
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PIZZA PUGLIESE
Use basic pizza dough recipe
Ingredients for the filling
2 medium size onions
4 beef tomatoes
1 teaspoon celery salt
a little pepper
oregano
250 g (9 oz) mozzarella
10 anchovy fillets
10 black olives
olive oil
Preparation
Make the basic dough and shape
three pizza bases. Lightly brush with
olive oil. Score tomatoes, blanch and
peel, remove pips, slice and place on
the pizza. Finely chop the onions and
sprinkle evenly over the pizzas.
Season with celery salt and black
pepper. Decorate with anchovy fillets
in a lattice pattern and finally add the
black olives and capers. Cover the
whole pizza with slices mozzarella and
sprinkle with oregano and a little olive
oil (this keeps the filling nice and
juicy). Dust spatula with flour place
under pizza and put into the oven.
Temperature: 300 °C (550 °F)
Baking Time: 4 - 5 minutes
PIZZA QUATTRO STAGIONI
Use basic pizza dough recipe
Ingredients
2 tablespoons of mushrooms
4-5 artichoke hearts
2 tomatoes
1 onion
6 anchovy fillets
8 black olives
6 slices of pepper salami
oregano
250 g (9 oz) mozzarella
olive oil
Preparation
Roll out the dough to a thickness of
5 mm ( 1 / ") and brush lightly with olive
4
oil. Divide the pizza base into quarters
and fill each quarter with mushrooms,
artichokes, peeled tomatoes and
pepper salami. Add a little chopped
onion to the anchovies and the salami
and place these onto the pizza. Top
with the diced mozzarella and olives.
Season with oregano and a further
sprinkling of olive oil.
Temperature: 300 °C (550 °F)
Baking Time: 4 - 5 minutes