user manual domestic

25
ALFA SPECIAL RECIPE FOR THE PERFECT PIZZA DOUGH
Recipe for 5 medium or 4 big pizzas
Flour: 1 Kg (look for an
Italian brand: “5 Stagioni”
or “Caputo” are the most
famous in the States)
Water: 630 grams or ml
(we suggest to use a good
mineral water)
Brewer Yeast (not dried):
quantity depends on the
weather - 1gr and 6h if in
Summer, 3gr and 24 hour if
in Winter
Salt: 30 gr Oil: a spoon or more if you like
a softer dough; we suggest
Italian cold pressed oil.
Honey or malt: a spoon
INGREDIENTS
PREPARATION
You start from putting all
the warm water in a bowl.
Then you take the oil, the
yeast and the honey and
you melt them together.
Then you take half our
and you mix it till it gets a
cream.
Then you put salt and other
50% of our and mix till you
can see a smooth dough
(the secret to make it really
smooth is to leave it resting
for 5 minutes while you’re
pulling the dough).
You wait till the dough has
raised 2-3 times its original
volume (we always choose
the coldest place in the
house during the Summer;
if it’s really hot you can put
it in the fridge).
Then you cut it with a knife
and you make dough balls
(around 250-300 grams
each).
You wait till they have
raised again and then you
just have to enjoy! We
suggest semolina our to
stretch the dough.