PIZZA DOUGH RECIPE:
* 2 ¾ cups (500 g) flour
* 1 ½ tablespoon (15 g)
fresh brewer’s yeast
* ¼ cup oil (to taste)
* 1 teaspoon salt
* approximately 1 cup (250 ml)
of warm water
* a pinch of sugar
D
issolve the brewer’s yeast in warm water and then add the
sugar.
M
easure out the flour, pour everything into the mixer,
then add 4 tablespoons of oil.
C
lose lid and switch machine
ON
.
A
fter 2 minutes, add the salt and continue to knead for another
4-5 minutes.
T
ake the dough out, work it into a ball, and sprinkle with flour.
C
over it with a clean dish towel and let it rise for 1 hour in a
warm spot, away from any drafts.
W
hen it’s done rising, cut the dough into two pieces.
A
ttach the
R
oller 220 accessory by
M
arcato and pass the dough through
several times until it reaches the maximum width of the rollers.
S
prinkle with flour as needed to obtain a soft, smooth dough.
W
hen finished rolling, you can make the pizza bigger by
pressing the dough out with your hands.
T
o make your pizza
thicker, cut out its shape, and let it rise for a while longer.
P
reheat the oven to 435°
F
(225°
C
).
P
lace the dough on a tray and
add your favorite toppings.
B
ake in the oven for about 20 minutes.
THE IDEAL
ACCESSORY!
T
he
P
astawheel
by
M
arcato allows you to
express your creativity by
giving you the option of
three types of cut in one tool
for pizza, pasta, and pies.
