WilTec 62880, Operation Manual

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© by WilTec Wildanger Technik GmbH Item 62880 Page 7
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2. Add the yeast mixture and oil and knead
into a soft dough, then put it on a lightly
floured surface. Knead the dough for
10
min or until it is elastic. Place in a
lightly greased bowl. Cover it with plastic
wrap and leave it in a warm place for 25
to 30
min or wait until the dough has dou-
bled in size.
3. Press the dough down with your fist.
Knead it on a lightly floured surface until
it is smooth.
Spicy salami and basil pizza
Ingredients
•
hot salami slices, e.g., sopressa from
Calabrese
•
tomato paste
•
grated mozzarella cheese
•
roasted red peppers
•
goat cheese
•
basil leaves
Preparation
1. Preheat the pizza maker on setting 5 for
10
min.
2. Roll out the fresh dough and place it in
your pizza maker.
3. Cover the base of the pizza with tomato
paste.
4. Place the salami and peppers on the
pizza.
5. Then crumble the goat's cheese over the
top and cover with basil leaves.
6. Close the lid and turn the pizza maker on
to 5. Bake the pizza for about 3–4
min.
Antipasto pizza
Ingredients
•
20 g Pesto Genovese
•
4–5 cherry tomatoes
•
2 artichoke heads
•
80 g Bocconcini
•
30 g spicy salami
•
20 g asparagus
•
5–6 pitted olives
Preparation
1. Put the pesto onto the pizza base
2. Place your sliced antipasto ingredients
on top.
3. Slice the bocconcini cheese and place it
on top.
4. Slide your pizza into the pizza maker.
5. Set to 5 and bake for 3–4 min.
Pepperoni pizza
Ingredients
•
2 tablespoons passata sauce
•
226–255 g Mozzarella cheese (For the
best tasting pizza, use bononcini or buf-
falo mozzarella).
•
56 g Pepperoni
Preparation
1. Place the pizza dough on the stone.
2. Put the tomato sauce over the base. Add
the cheese of your choice.
3. Add the chilli peppers evenly over the
base.
4. Close the lid and bake on 5 for 3–4 min.
5. Once the pizza is baked, drizzle some
extra virgin olive oil over the finished
pizza.