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Idiomas disponibles
Idiomas disponibles
Model 6960
RECIPES FOR
THE PIZZA OVEN
NEW YORK ST YLE PIZ Z A DOUGH
Makes 3 Crusts
S T E P 0 1
Add water, flour, yeast, honey and salt together in a large bowl.
(Don't add the oil yet. You want the flour to hydrate first before adding oil.)
NOTE: Regular sugar should not be substituted for honey. Honey helps
yeast grow a little faster but regular sugar (sucrose) has almost no effect on
yeast growth.
S T E P 0 2
Mix the dough until most of the flour is incorporated.
S T E P 0 3
Add the oil and knead your dough for 5-10 minutes.
S T E P 0 4
Cover dough and let it rest for 10-15 minutes.
S T E P 0 5
Divide the dough into 3 pieces and round into balls. Wipe the
dough balls with oil or cooking spray.
S T E P 0 6
Cover dough balls and let rise for about an hour.
HOW TO STRE TCH PIZ Z A DOUGH
S T E P 0 1
Generously flour your prep surface to prevent sticking and to
make the dough easier to work with.
S T E P 0 2
Flatten the dough with the palm of your hand, starting from the
center out. Don't use a rolling pin since you want to leave a thicker crust
around the edges.
S T E P 0 3
Pick up the dough and put it on the back of your hands.
Rotate the dough from hand to hand letting gravity do most of the work
stretching it out.
NOTE: An even thickness in the middle and a thicker crust is most
important. The toppings will weigh down the center and allow the crust to
puff naturally.
NOTE: Use a small amount of flour, semolina, or cornmeal on your pizza peel
to prevent sticking when moving the pizza into your oven.
Recipes
| Owner's Manual
Serves 9 |
1 hour 20 min.
Ingredients
• 4 cups of bread flour
• 1 and 1/2 cups of warm water
• 1 teaspoon of instant dry yeast
• 3 teaspoons of honey
• 2 teaspoons of salt
• 4 teaspoons of olive oil
Recipes
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