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Remove both the upper and lower mat assemblies by loosening the knobs and rotating the
assemblies accordingly to remove them from the mounting pins (to the left for the upper mat and to
the right for the lower mat). Raise the lower plate by moving the lever with black knob to the end of
the stroke and moving the red knob to the right (
to the left in the model SPZ50)
. Turn the adjustment
knob by pulling the outer half outward and turn till the distance between the rollers and the rubber
disc is approximately 3/16” (4-5 mm) or, for the SPZ50, ¼” (6-7 mm). Reassemble the two cloth
holder rings and don’t forget that the one with circled cloth is the lower one.
You may have to make several test runs to ensure that the desired thickness is achieved. Once the
desired thickness is set, do not move the adjustment knob. If multiple thickness’ are required, you
should note the settings for each type of dough desired (i.e. calzones, meat pie, pizza).
USE OF THE MACHINE
When first using the machine, it is important to make sure you flour the felt mats prior to use.
The flour has to be plentiful to prevent the dough from adhering to the felts.
1. Turn the unit on. This will start the upper plate rollers in motion.
2. Take a portion of well-leavened dough and flour it properly, making sure not to pull it out of shape
and to preserve its circular shape and center it on the lower press plate.
3. Grasp the lever with black knob (lower plate lift) with the left hand and the one with red knob
(planar adjustment lever) with the right hand. Move the red knob handle (planar) to the right to
the desired crust width and diameter (for no crust and wider diameter, move the lever all the way
to the right). On the SPZ50, move the lever to the left (fully to the left for no crust).
4. Pull the lever with black knob (lower plate lift) to the end of the stroke.
5. Hold the lever with the black knob (lower plate lift) for 1-2 seconds and then rotate the lever with
red knob to the right to adjust the dough thickness at the edge and increase the diameter
(for the
mod SPZ50 to the left: up to the central click for the pizza diameter 18” [45 cm], up to the left wing
for the pizza of larger diameter)
with gradual movement and hold for a few seconds
6. Separate the two plates by slowly releasing the black knob handle (lower plate lift) and verify the
proper centring of the dough and, if necessary, flour it
7. Holding the red knob in the desired position, close the machine again by pulling the black knob
handle (lower plate lift) forward for a few seconds
8. Re-open the machine, take the formed pizza off the lower mat and place it on the bench or pan
previously strewn with flour.
NOTE: Never turn the lever with red knob in an opposite direction to open the planar during the
forming (fully closed) operation as this will compromise the success of the procedure.
REMARKS
•
If the diameter of the obtained pizza is too small:
⇒
Reduce the distance between the plates by moving the thickness adjustment knob to higher
numbers and try again
with another portion of dough
until you reach the desired diameter.
⇒
If in the central part of the dough there is a raised small conical shape, it means that the dough is
not ripe yet.
⇒
If the disc appears corrugated (rippled), it means that the plates are too close and you will have to
turn the thickness adjustment knob to lower numbers.
•
If the pizza is too big in diameter, skip step (5) of the above procedure.
⇒
If the pizza is still too big, turn the thickness adjustment knob on lower numbers and try again with
another portion of dough.
•
EDGE
:
Under the felt of the lower plate (SPZ40 only), there is a rubber disc that has used to make the
pizza edge. The standard disc, mounted on the machine, has a diameter of 11.25 inches (29 cm) and
is used for pizza’s of about 12.5” (32 cm) in diameter. The rubber disc diameter is ~ 1” (2-3 cm)
