Kalorik PZM 43618 Mode D'emploi page 14

1. Combine 3/4 cup warm water, yeast, sugar and salt in a jug. Whisk
with a fork to dissolve. Cover with plastic wrap. Set aside in a warm
place for 5 minutes or until bubbles appear on the surface.
2. Sift flour into a bowl. Add yeast mixture and oil. Mix to form a soft
dough. Turn onto a lightly floured surface. Knead for 10 minutes or
until elastic. Place in a lightly greased bowl. Cover with plastic wrap.
Stand in a warm place for 25 to 30 minutes or until dough has
doubled in size.
3. Use your fist to punch dough down. Knead on a lightly floured
surface until smooth.
Margherita Pizza
Ingredients:
 2 tablespoons tomato passata or tomato sauce
 8-9 ounces mozzarella cheese
 4-5 leaves of fresh basil
 Extra virgil olive oil
1. Preheat the pizza maker.
2. Place the pizza dough on the stone.
3. Spoon the tomato sauce or passata over the dough and add your
desired amount of cheese as well as the basil leaves.
4. Close the lid and cook for 5 to 6 minutes on setting 2 or 3.
5. Once cooked, drizzle with extra virgil olive oil.
Pepperoni Pizza
Ingredients:
 2 tablespoons tomato passata or tomato sauce
 8-9 ounces mozzarella cheese
 2 ounces peperoni
1. Preheat the pizza maker.
2. Place the pizza dough on the stone.
3. Spoon the tomato sauce or passata over the dough and add your
desired amount of cheese.
www.KALORIK.com
14
PZM 43618 - 170120