SPB 800 A1
45
for about 200 - 250 g of flour according
to the packaging instructions.
• If your pizza dough tastes of yeast,
reduce the amount of yeast further. The
long rising time compensates for the
reduced amount of yeast.
• For more aromatic dough, add sea salt.
• When tasting just after adding the salt,
the dough should initially taste slightly
salty. If you can clearly taste the flour or
yeast, add another pinch of salt. The
salty taste becomes milder when the rest
of the flour is added.
• Do
not
place the dough near an
additional heat source to rise. You may
save time, but the flavour will suffer as a
result.
• The resting time of 24 hours is extremely
important for a good tasting pizza
dough.
• Pizza dough prepared in this way can
be stored in the fridge for several days.
6.2 Making the pizza sauce
Ingredients:
• roughly 400 - 500 g of tomato passata
or chopped tomatoes (or, even better:
roughly 600 - 750 g of fresh, aromatic
tomatoes, skinned and chopped)
• fresh basil
• fresh oregano (alternatively, use dried
oregano)
• 2-3 cloves of garlic
• 1/2 an onion
• 1 bay leaf
• 1 tablespoon of good olive oil (virgin or
extra-virgin)
Preparation:
1. Roughly chop the garlic.
2. Strip the herbs from their stems and
finely chop.
3. Heat the olive oil in a suitable pan.
4. Add the garlic and fry until translucent.
Note:
Do not allow the garlic to brown,
otherwise the sauce will taste bitter.
5. Add the tomatoes and stir.
6. Stir in the rest of the ingredients.
7. Turn the heat down to a low level and
allow the sauce to simmer for at least 30
minutes.
Note:
The sauce is ready when it has
reduced by at least half.
8. Remove the onion halves and the bay
leaf from the sauce.
9. Purée the sauce with a blender.
Note:
If you do not have a blender
available, the sauce tastes just as good
without. But it will not be as smooth and
does not look as good.
10.Season with salt and pepper.
6.3 Preparing the topping
Prepare the topping by chopping the
ingredients to the desired size and
arranging them on the table.
For cheese, you can use grated Parmesan or
grated Gouda.
6.4 Preparing the appliance
1. Select a location which is firm, level and
not flammable. Maintain a distance of
approx. 50 cm from other objects.
Note:
The pizza oven should not be
placed in a draught, as the heat cannot
then be retained under the lid
2
.
RP75469 Pizzabäcker LB5 Seite 45 Freitag, 27. Juli 2012 12:49 12
Summary of Contents for SPB 800 A1
Page 3: ...2 9 4 8 7 6 5 1 3 RP75469 Pizzabäcker LB5 Seite 1 Freitag 27 Juli 2012 12 49 12 ...
Page 4: ...RP75469 Pizzabäcker LB5 Seite 2 Freitag 27 Juli 2012 12 49 12 ...
Page 64: ...RP75469 Pizzabäcker LB5 Seite 62 Freitag 27 Juli 2012 12 49 12 ...
Page 65: ...RP75469 Pizzabäcker LB5 Seite 63 Freitag 27 Juli 2012 12 49 12 ...
