FAR KM2727 Manuel D'utilisation page 46

ENGLISH
Note: The amount of flour is exactly right when
the dough can be lifted from the surface and
forms a ball when kneading.
13. To finish, knead the dough one more time at
level 2 for about 3 minutes.
Note: The pizza dough has exactly the right
consistency when it briefly holds a ball shape but
loses its shape and flattens out over a longer time
(roughly 30 minutes).
14. Allow the pizza dough to rest in the covered
mixing bowl for a further 20 minutes.
15. Turn the bowl upside down and let the
dough fall onto a well-floured board.
16. Dust the surface of the dough well with flour.
17. Briefly knead the dough and form into a ball.
18. Put the dough ball into a lidded container
and place in the fridge for 24 hours.
19. Take the dough out of the fridge and place it
on a baking sheet dusted with flour.
20. Dust the dough well with flour and briefly
knead to form a nice ball of dough.
21. The dough is now ready and can be made
into pizza bases and the toppings added.
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Notes:
• The yeast does not need to be first dissolved in
water.
• Much less yeast is required as is recommended
on the yeast packaging. Only use as much
yeast as required for about 200 - 250 g flour
according to the packaging instructions.
• If your pizza dough tastes of yeast, reduce the
amount of yeast further. The long rising time
compensates for the reduced amount of yeast.
• For more aromatic dough, add sea salt.
• When tasting just after adding the salt, the
dough should initially taste slightly salty. If
you can clearly taste the flour or yeast, add
another pinch of salt. The salty taste becomes
milder when the rest of the flour is added.
• Do not place the dough near an additional
heat source to rise. You may save time, but the
flavor will suffer as a result.
• The resting time of 24 hours is extremely
important if your pizza dough is to be nice and
tasty.
• Pizza dough prepared in this way can be
stored in the fridge for several days.
ENGLISH
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