Impecca courant CPM-1200 Manual De Usuario página 8

• 2 tablespoons olive oil
PREPARATION
1. Dissolve sugar in water. Sprinkle yeast over water mixture and stir to dissolve.
2. Wait 5 minutes until yeast becomes active and bubbly.
3. Add 2 cups flour to a large mixing bowl; make a well in the center of the flour.
Add salt, yeast mixture and olive oil.
4. Mix together by hand until the dough is soft.
5. Place the dough onto a lightly floured surface. Knead until smooth and elastic,
about 5 to 10 minutes, adding flour gradually as needed.
6. Transfer the dough to a large, lightly oiled bowl, and coat the dough ball with
some oil. Cover with plastic wrap, and allow it to rest for approximately 1 hour in
a warm place, until the dough doubles in size.
7. After an hour, punch the dough down with your fist.
8. Turn dough out onto lightly floured surface, split in half and shape into 2 balls.
9. Cover with a towel and rest 15 to 20 minutes.
10. Roll or stretch dough to a 12-inch diameter.
11. Add pizza sauce, shredded cheese and toppings.
12. Bake in the preheated Pizza Maker until crust is crisp and lightly browned.
STORING OPTIONS:
• Store the oiled and wrapped unused dough ball for up to 24 hours in the
refrigerator.
• One hour before preparing pizza, take the dough out of the refrigerator and
allow to rest until it reaches room temperature.
• Freeze the oiled and wrapped unused dough ball in a zippered freezer bag up to
3 months.
PIZZA TOPPINGS:
Spicy sausage, chicken strips, bacon, pepperoni, salami, ham, Italian beef, onions,
pesto, black olives, spinach, artichoke hearts, fresh tomatoes, sun-dried tomatoes,
mushrooms, sweet peppers, jalapeño peppers, anchovies, pineapple, etc.
BBQ CHICKEN PIZZA
INGREDIENTS
• 1 (12-in) unbaked pizza crust
• 3/4 cup shredded rotisserie chicken
• 6 tablespoons barbecue sauce, divided
• 3/4 cup shredded smoked mozzarella cheese
• 1/2 cup thinly sliced red onion
• 3/4 cup shredded whole-milk mozzarella cheese
PREPARATION
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