FERLEON Patio Cooker Pizza Manual página 23

This amount of water has been calculated for
pizzas that are baked relatively quickly and
dough that is prepared by machine. If you
knead the dough by hand or if you bake it
at a lower temperature, you may increase the
moisture level slightly.
The rising time is determined by the amount
of yeast. You can shorten or lengthen the
rising time by using more or less yeast. The
rising temperature also determines the
amount of yeast: the lower the temperature,
the more yeast is needed.
The rising time is also determined by the
strength of the flour: the stronger the flour,
the longer the rising time, up to more than 8
hours for the strongest flour types.
1. Dissolve the salt in the water.
2. Put the salt water in the bowl of the
machine and use the mixing hook. Add
about 10% of the flour (this does not
have to be very precise). Mix until the
flour is dissolved.
3. Replace the mixing hook with the dough
hook and now add the rest of the flour
and yeast and mix well. You will notice
that the mixing automatically turns into
kneading.
4. Stop kneading when you have a
smooth, elastic and cohesive dough.
Overkneading creates too much gluten,
making your dough too elastic, which
makes it difficult to form the pizza
base.
5. Cover the dough with a damp cloth and
allow to rise for ½ hour to 2 hours at
room temperature (24 °C).
6. After this first rise, make balls from the
dough: 220 grams of dough per ball is
average size.
7. Then let the balls of dough rise again.
If you are using (patent) flour from the
supermarket: let the dough balls rise
for another 2 to 4 hours. If you are using
special strong 00 flour for pizza: let the
dough rise for another 6 hours after the
first proof.
A real pizza base should not be made with a
rolling pin. By using a rolling pin, you push all
the air bubbles created during the proofing
out of your dough. A real pizza base should
be made by hand. Proceed as follows:
1. Dust your work surface with flour to
prevent the dough from sticking. Use
semolina flour, which sticks less to the
surface and makes stretching the dough
a little easier.
2. Take a ball of dough and use the fingers
of both hands to shape the dough.
3. Gently flatten the ball with your fingertips
so that you already have a small, thick
pizza shape.
4. Press the dough steadily outwards
from the centre with your fingertips. In
this way, you are pressing the air in the
dough towards the outer edge with your
fingers.
5. Rotate the ball slightly after each press
so that you are stretching the dough in a
circular motion.
6. Turn the ball over after the first push out
and repeat the push out on the other
side.
7. Do not try to press on the edge of the
pizza base.
8. The edge of your pizza (called the
cornicione) should be between 1 and 2
centimetres wide.
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