SKMP 1200 A1
77
6. Add the salt.
7. Mix at level 4 - 5 until smooth.
8. Cover the bowl and allow the dough to
rise at room temperature for about
20 minutes.
9. Mix the dough again at level 4 for about
3 minutes.
10.Remove the beater
15
and insert the
dough hook
13
.
11. Knead the dough at level 3.
12. Now gradually add the remaining flour
using the filling opening
9
.
Note:
The amount of flour is exactly
right when the dough can be lifted from
the surface and forms a ball when
kneading.
13. To finish, knead the dough one more
time at level 2 for about 3 minutes.
Note:
The pizza dough has exactly the
right consistency when it briefly holds a
ball shape but loses its shape and
flattens out over a longer time (roughly
30 minutes).
14.Allow the pizza dough to rest in the
covered mixing bowl for a further
20 minutes.
15. Turn the bowl upside down and let the
dough fall onto a well-floured board.
16.Dust the surface of the dough well with
flour.
17. Briefly knead the dough and form into a
ball.
18.Put the dough ball into a lidded
container and place in the fridge for
24 hours.
19. Take the dough out of the fridge and
place it on a baking sheet dusted with
flour.
20.Dust the dough well with flour and
briefly knead to form a nice ball of
dough.
21. The dough is now ready and can be
made into pizza bases and the toppings
added.
Notes.
• The yeast does not need to be first dis-
solved in water.
• Much less yeast is required as is
recommended on the yeast packaging.
Only use as much yeast as required for
about 200 - 250 g 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 addi-
tional 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 if your pizza dough is to be
nice and tasty.
• Pizza dough prepared in this way can
be stored in the fridge for several days.
7.3 Pound cake with fruit
Ingredients
• 1 tub of yoghurt (150 ml)
• 1 tub of cooking oil or soft butter
(150 g)
• 2 tubs of sugar (300 g)
• 3 tubs of flour (320 g)
RP90864 Küchenmaschine LB1 Seite 77 Dienstag, 16. Juli 2013 2:31 14
