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57
en
Ingredients (buckwheat variation)
750 gr
Ready in…
1h 50min
Water
Oil
Special flour for celiacs
Buckwheat flour
Salt
Fresh brewer’s yeast
290 gr/ml
40 gr
350 gr
150 gr
10 gr
25 gr
Ingredients
1 batch
2 batches
Ready in…
1h 50min
2h 10min
Water
Oil
Flour (type 00)
Salt
Fresh brewer’s yeast
140 gr/ml
25 gr
250 gr
5 gr
13 gr
275 gr/ml
50 gr
500 gr
10 gr
25 gr
Pizza and focaccia
Pizza margherita and calzone
1. Add the ingredients to the bread pan in the order given in
the recipe.
2. Use a wooden spoon to mix the ingredients by hand for a
few seconds.
3. Insert the bread pan in the oven and select programme
SE7.
4. Press the START/STOP button.
5. At the end of the rising stage (about 80 minutes), the
oven will pause. Remove the bread pan from the oven
and press the START/STOP button. The oven begins the
preheating stage. Turn the dough out onto a floured sur-
face and spread it out by pressing with the fingertips.
Place the pizza in the drip pan previously lined with grea-
seproof paper. Garnish with tomato sauce/purée, salt and
oregano, place on the wire rack in the bottom position
and press the START/STOP button.
6. Ten minutes before the end of cooking time, add diced
mozzarella cheese.
7. When the first batch is ready, place the second batch in
the oven, set 20 minutes and press the START/STOP but-
ton (the mozzarella should always be added 10 minutes
before the end of the cooking time).
MAKING THE CALZONE: spread the dough out into a circle, then
place the ingredients on half of the base in the following order:
ham, mozzarella, mushrooms, tomato.
Fold the dough over on itself and press with the fingers to close
the calzone perfectly.
Ingredients for classic recipe
750 gr
Ready in…
1h 50min
Water
Oil
Special flour for celiacs
Salt
Fresh brewer’s yeast
300 gr/ml
25 gr
400 gr
10 gr
25 gr
