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9
•
Rye flour type 997, in 1150, in 1370 tastes strong and becomesemployed particularly in
the foot of Mixed- and Angrier dough- breads.
•
Type whole wheat flour 1800 is very strongly in the taste and rich of nutrients.
Example: For approx 50 pizze you need about 7 kg smooth wheat flour (Type 550), 5 liters
water, 4 pcs. Yeast
a'42
g, 8 tablespoons salt and 250 g margarine.
Instead of the margarine you can incorporate also oil. The margarine has
with
the pizza
baking the advantage of the smaller odour nuisance (burn the oil's on the baking surface).
In Italy a small soya - flour part is
added
at the flour with pleasure (on this
amount
approx.
1/4 to 1/2 kg). An effect saturating strongly gave soya and the pizza dough a beautiful
yellowish coloring.
Pay attention: If the flour amount
increases
itself considerably, the yeast requirement
increases
itself in an only small way.
In order to hold the yeast part in the dough in a small way as possible (One tastes yeast out
near the ready
Pizza
) it is advisable to
prepare
a premade dough. One causes this very
moistly without oil, or margarine and without salt of 12 hours
in front of
the actual dough
dressing with approx. 80 % of the flour (well knead) and introduces the cold fermentation
(that is to let go in easily chilled environment, however under no circumstances too cold,
else the dough hardens too !) Through the cold fermentation the dough becomes firmer and
can be shaped better.
The premade dough is provided with the remaining ingredients as salt, sugar, oil/margarine
and the remaining flour after this process in the course of the further kneading course. If the
dough solves from the kneading - hook or the hands easily, this is ready.
The dough is supposed to become now portioned and shaped to small balls folding- freely
(loop- through).
These dough balls are supposed to rest at least further 3 hours in the drawers before
it
becomes manufactured to the pizza (rolled, pressed or pressed) -otherwise the fermentation
process occurs in the stomach of the visitor that eats the
Pizza
!. these dough balls Are kept
best in specific stackable dough boxes, where the fermenting - gases do not drain the dough
balls and do not get any hard skin and leak out.
The dough pancakes now keep up with the tomato pulp cover and are occupied with cheese,
ham, salami, corn, olives, tuna, artichokes, onion .... To season the
Pizza
according to
taste
with salt, pepper, oregano spice, garlic and Tabasco.
Place the pizza with a shovel into the hot stove (possibly directly onto the fireclay or else in
a pizza plate). The baking period conducts according to dough, dough thickness,
ingredients, baking temperature and baking kind (directly on the fireclay or in the pizza
plate) 1
until
10 minutes. Deep pan or pizza plates
until
30 minutes.
In this operating manual are some few tips worth knowing and contained stimulation about
the pizza baking. Temperature and times can be indicated only
according to
unobligatory
empirical values. You consider, that every oven is an original , also in case of state-of- the-
art series production and you document his specific qualities. to know only after the first
baking experiments exactly and you will learn. Already soon you bake common with "Your
stove" incomparable pizze for your visitors. For tips and pieces of advice from the practice
we are, by the way, at any time thankful. For now we wish you a lot of success .
P.S.. We offer a
line
of useful auxiliary apparatus to kneading machines for even simpler
working as for example and further accessories as baking steel sheets, shovels and cleaning
brooms at. Nevertheless request
with
interest simply further information.
