TREVIDEA G3 FERRARI G1000602 Manuel D'utilisation page 14

- Do not use detergents to clean the cooking base and do not pour cold water into the stone when it is still hot;
the thermal shock might crack it.
- Never dip the appliance into water; electric parts might be damaged.
- Never touch the cooking stone when the appliance is on and, when it is off, as long as it keeps being hot.
- Important! When turning on the appliance, make sure the wooden scoops are not on the cooking base.
RECIPIES
Basic pizza dongh
To make a good pizza dough at home use the following recipe:
Ingredients for 500 g of dough: 300 g flour /25 g yenst / a pinch of salt / 1 glass of lukewarm water.
Pour the flour onto the table in a heap, make a hollow in the centre to form the "well" and add a tevel
teaspoonful of cooking salt. Crumble the yeast into a small glass of lukewarm water, pour it into the well a little
at a lime and start mixing. At the start the dough will be soft and sticky, but it will becom e stiffer and more
elastic as you knead it. Thump the dough hard against the table and press your wrists against it to make it
smooth and even. When you have repeated this prcocedure many times, you will find that the dough comes
away from your hands and the table easily; now form a ball. Cut a cross on the top and leave to rise in a warm
corner of the table, covered with a clean tea-towel.
Leave for about 2 hours, during which tinie the dough will double in size (this may take much less in hot, humid
conditions). At this point, after rising, the dough may be kneaded again for a few minutes and used immediately,
or frozon. If you are going to use it at once, before kneading you can add the oil of your choice. this will almost
always be extravirgin olive oil, but in some special recipes it may be lard or butter. If you decide to freeze the
dougll, wrap it up in a freezer film and place it in the freezer. When you decide to use it, thaw it at room
temperature and knead it for 5 minutes with a little oil.
THE TRADITIONAL PIZZAS
Margherita (Mozzarella Cheese and Tomatoes)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes 250 g each / 200 g pizza grade mozzarella
cheese / oil to taste / salt.
Drain and mash the peeled tomatoes. Slice the mozzarella. Spread out the pasta evenly. Apply the peeled
tomatoes leaving about 2 centimetres free all round the edge. Add salt and a little oil and place in the oven using
the special wooden scoops. After 2/3 minutes cooking time add the mozzarella and a little more oil and continue
cooking for an additional 2 minutes.
Capricciosa (Mushrooms, Artichokes and Olives)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 200 g mozzarella cheese / 10 artichoke
hearts presenved in oil / 10 small mushrooms preserved in oil / 10 black olives / oil /salt /pepper to taste.
Spread out the dough. Drain the peeled tomatoes, mash with a fork ancl spread over the pizza. Slice the
mozzarella, cut the artichoke hearts and mushrooms in half and pit the olives, and arrange over the tomatoes.
Add salt, pepper and a little oil and place in the oven, using the special wooden scoops. Cook for 4/5 minutes.
Al Prosciutto e Funghi (Ham and Mushrooms)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 3 slicer cooked ham / ten or so small
mushrooms preserved in oil / 100 g mozzarella cheese / salt / oil.
Drain the tomatoes well and mash. Chop the mozzarella and cut the mushrooms in half and the ham into strips.
Spread out the pasta and cover it with the tomatoes and mozzarella, adding a little oil and salt to taste. Add the
strips of ham followed by the mushrooms. Place in the oven using the special wooden scoops for 4/5 minutes.
Al gorgonzola e salsiccia (Gorgonzola and Italian Sausage)
Ingredients to serve 4: 350 g bread dough / 2 cups tomato purée / 150 g gorgonzola / 150 g fresh Italian sausage.
Spread out the dough very thin. Spread the tomato over it, leaving two finger's width around the edge, followed
by the gorgonzola in small pieces and the skinned, crumbled sausage. Place in the oven using the special.
wooden scoops, without adding salt or oil, and cook for 4/5 minutes.
Alla marinara (Seaside)
Ingredients to servve 4: 400 g bread dough / 2 tins peleed tomatoes / 2 spoonsflul origan / 2 cloves garlic / extra
virgin olive oil / salt / pepper.
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