MORSO LIVING udeovn Mode D'emploi Et Manuel D'installation page 30

U K •
I n s t r u c t I o n s f o r I n s ta l l at I o n a n d u s e
• When the stove is ready, clear an area in the middle of the stove with an ash scraper. Any
loose ash can be blown away with the blower pipe in the morsø Ash scraper.
• Place the pizza directly on the rear stones and turn at short intervals to achieve even
baking.
• in a few minutes, you will have a delicious, extra crisp pizza.
The section on "recipes" contains a couple of recipes to inspire you. We can also heartily
recommend gorm Wisweh's cookery book, tellingly titled "Pizzas".
recIpes
To help you get started with your morsø Forno, here are a couple of recipes developed by the
pizza chef gorm Wisweh.
Gorm's pizza dough using wheat flour
the recipe makes 4-5 pizzas.
• ¼ litre cold water
• 20g yeast
• 1 tsp. sugar
• 300g tipo "00" flour
• 125g semola (semolina), coarse ground
• 1 tsp. salt
• 1 dsp olive oil
mix the water, yeast and sugar. The sugar gives the yeast something to live and brings the
dough to life. then add 150g "00" flour and 125g semola. then stir or knead until no lumps
remain. Add the salt and oil, stir again and then add the rest of the flour in two two stages. if
the dough feels too moist, add for more "00" flour. now knead for all you're worth. the dough
has to be activated, which is best done by man or girl power. After 10-15 minutes, the dough
should be smooth and flexible to the touch.
make a cut in the dough and check that it is shiny inside. if so, you can relax with a glass of
red wine while the dough rises to double size in the fridge. if you're ready in good time, you
can leave it to rise overnight for the best results. But even the shorter rising time will also give
you a delicious base.
take the dough out and cut it into balls of about 160g. knead the balls by folding into the
same point in the ball, laving a smooth and stretchy surface. The ball should spring back up
when you press into it on top. place the dough balls on a tray and leave them cold (preferably
in a refrigerator) for an hour. take them out so that they reach room temperature. now they are
ready to be rolled or stretched.
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