Hints & Tips - Sage the Smart Oven Pizzaiolo Serie Guía Rápida

Hints & Tips
HOW TO MAKE A NEAPOLITAN
PIZZA DOUGH
• Add flour, yeast and salt to the bowl of a bench
mixer. Stir to combine. Add the water and knead
on low speed until the dough is smooth and
elastic, 10 minutes.
• Cover with plastic wrap and proof until doubled
in size 45–60 minutes.
• Divide dough into ~240g pieces. Using lightly
floured hands , shape each piece into a
smooth ball.
• Lightly dust two baking trays with semolina mix
and place the dough balls on the trays, leaving
10cm between the balls. Lightly oil the top of
each ball then thoroughly wrap each tray with
plastic wrap.
Refrigerate for at least 6 hours or up to 4 days.
• Let dough stand, still wrapped, at room
temperature for 1 hour before use. Create a
generous mound of semolina mix on a clean
work surface. Use a bench scraper (or a spatula)
to lift out one dough ball and place on top of the
mound. Keep the remaining dough covered until
ready to use.
• Working with one dough ball at a time, coat
dough in a mix of flour and semolina.
• Transfer to a lightly floured work surface, gently
press out dough from the centre into a 15cm
circle, leaving a 2cm border around the edge.
Gently stretch dough into a 25–30cm circle.
NOTE
The dough can be hard to shape if it has not
rested long enough or is still too cold.
If the dough snaps back when shaping, let it rest
for a further 15–30 minutes under a damp cloth.
It will make the dough easier to manage.
TIP
If having difficulty stretching the dough,
place the floured dough on the top of an upside-
down bowl, then gently stretch the dough down
the sides.
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TIP
The dough can also be kneaded by hand
or by using a food processor. Dough is ready
when it is possible to stretch a very thin
(almost transparent) piece without tearing.
TIP
Extra pizza dough can be frozen for up to one
month in airtight containers or zip-lock bags.
Thaw pizza dough overnight in the refrigerator
before using.
HOW TO USE THE PEEL
When cooking pizzas that do not require the
use of the pan, it is essential to cook your pizza
directly on the deck. This requires the use of the
pizza peel to transfer your pizza into the oven.
Ensure that the oven is already preheated
before placing the dough on the pizza peel.
• Sprinkle a small amount (approximately ½ tsp)
of flour and semolina mix (half and half) over the
surface of the peel before placing the dough on it.
• Place your stretched dough onto your peel and
begin saucing/topping your pizza.
• WORK FAST! Add your sauce and toppings
quickly. If not, the moisture in your dough will
cause it to stick to the peel and make it difficult to
slide your pizza onto the stone deck.
• Do not let the dough sit on the peel for
more than about 2 minutes to prevent
it from sticking.
• Once the pizza is topped and ready to cook,
position the peel to the back of the oven. Let
the tip of the peel rest on the deck and raise the
handle so that the whole peel is tilting forward.
Jiggle the peel back and forth gently to allow the
tip of the pizza to touch the deck.
• Gradually jiggle the peel out of the oven
stretching the pizza out on the deck as you go.
• Once cooked, slide the peel under the pizza
to remove from the oven.
TIPS
The aim is to use just enough flour and semolina
to ensure the pizza doesn't stick on the peel.
If you use too much, the excess flour will burn
on the stone deck, causing a bitter taste and
a yellow colour on the base of the pizza. This
excess flour will also increase the amount of
smoke and chance of a fire occurring in the
oven after you have removed your pizza.