emerio Pizzarette Mode D'emploi page 21

How to bake pizzas:
1. Spray or wipe the spatulas with a non-stick spray or oil for the first pizza. Be careful to not use
too much oil as this might drip on the heating element. If you have used too much oil on the
spatula carefully remove it with some tissue before using the spatula.
2. Place the dough, the sauce and all the ingredients in small bowls on the table around the
Pizzarette .
®
3. Place a slab of dough on the pizza spatula (do not prepare pizza on your plate and try to slide it
onto spatula). Coat with tomato sauce, leaving an edge of about half a cm. Don't spray
additional olive oil on your pizza. Pick your own ingredients and put them on the pizza. Insert
the pizza into one of the dome openings by using the spatula so that the entire spatula rests on
the baking sheet. The pizza stays on the spatula. Coating your pizza with too much ingredients
will result in ingredients burning on the baking sheet, be gentle with the amount of toppings!
4. The baking time depends on:
- the type of dough
- the pizza topping
- the number of pizzas to be baked at the same time
- the ambient conditions where the pizza oven is located (temperature, draft-free place, etc.)
5. Under normal conditions the pizza is ready in about 5 to 7 minutes. It is best to slide the hot
pizzas onto a flat plate. Careful! The spatula is hot. Place the empty, hot spatula on a
heat-resistant surface.
6. Turn off the Pizzarette
to cool down at least 30 minutes before cleaning and storing.
RECIPE
Pizza preparation:
Pizza dough (for 4 people)
500 gr. white flour
1 tsp salt
4 tsp olive oil
20 gr. fresh yeast or 1 satchel of dried yeast
250 ml lukewarm water
Combine the flour, salt and oil in a bowl. If using fresh yeast, dissolve it in the water and mix until
smooth, then combine with the flour. If using dried yeast, mix it directly with the flour and then add
the oil and water. When all the ingredients are mixed, knead the dough well by hand and continually
pull and stretch it. You could also use a mixer with dough hooks or a food processor. Form the dough
into a ball and leave covered for 45 minutes in a warm place until it has risen to double the size.
Sprinkle the dough with a bit of flour; roll it out to 3 mm thickness. Turn the dough around a few
times and sprinkle with flour in order to prevent sticking; form pizzas with the cutting ring. Put the
rounds on a plate with grease-proof paper and lots of white flour between them to avoid sticking.
While the dough is rising you can prepare the remaining ingredients.
after use by pulling the plug from the socket and allow the Pizzarette
® ®