Bestron DLD9070 Mode D'emploi page 33

reciPes
Basic pizza dough
To make a good pizza dough at home use the
following recipe:
Ingredients for 500g of dough:
• 300g flour
• 25g yeast
• 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 level
teaspoonful of cooking salt. Crumble the yeast into a
small glass of lukewarm water, pour it into the well a
little at a time and start mixing. At the start the dough
will be soft and sticky, but it will become 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 procedure many times, you will find that the
dough comes away from your hands end 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 time 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 frozen. If
you are going to use it at once, before kneading you
can add the oil of your choice. This will almost always
be extra virgin olive oil, but in some special recipes
it may be lard or butter. If you decide to freeze the
dough, 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.
Pizza margherita
Ingredients to serve 4:
• 400g bread dough
• 2 tins peeled tomatoes 250g each
• 200g 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 specials wooden scoops.
After 2 - 3 minutes cooking time add the mozzarella
and a little more oil and continue cooking for an
additional 2 minutes. Pizza Quattro stagoni (Four
seasons) Ingredients to serve 4: 500g bread dough
/ 2 tins peeled tomatoes / 200g mozzarella / 50g
cooked ham / artichoke hearts and mushrooms
preserved in oil to taste / 1 pinch oregano. Drain
the peeled tomatoes very well and mash with a fork.
Slice the mozzarella. Cut the fat off the ham. Cut
the mushrooms and artichoke hearts into halves.
Spread out the dough and cover with the tomatoes
and pieces of mozzarella. Salt. Divide the pizza into
4 in your mind's eye and garnish one quarter with
oregano, one quarter with the slices of ham, one
quarter with the mushrooms and the last quarter
with the artichoke hearts. Add olive oil and place in
the oven using the scoops provided. Remove form
the oven after 4 - 5 minutes and serve.
lahmacun - turkish pizza
Ingredients to serve 4:
Dough:
• 230g flour
• a pinch of salt
• ¼ cube fresh yeast
• 150ml lukewarm water
Filling:
• 1 union
• 1 small pepperoni, red
• 3 cloves of garlic
• 1 tin tomatoes (pizza tomatoes)
• 2 tablespoons tomato purée
• 50g 8-spices mix (deepfreeze)
• 120g raw minced
• garlic powder, (without flavour enhancer)
• paprika
• cumin
• 1 cucumber
• 250g yoghurt, 1,5%
• 1 tablespoon fresh lemon juice
• ½ head of iceberg lettuce
• 4 small tomatoes
• ½ head of white cabbage
• 2 teaspoons oil (thistle oil)
• 100ml vegetables liquid
• 3 tablespoons vinegar (apple vinegar)
• salt
• pepper
The best is to make the coleslaw first, so it can
soak in for a while. Cut the white cabbage in small
pieces. Mix the oil with the apple vinegar and the
100ml vegetables liquid (with boiling water and 2-3
teaspoons vegetables powder fresh made). Add the
white cabbage pieces and flavour it with salt and
pepper. Mix for the dough 220g flour (Attention:
keep 10g to roll out pastry) and a pinch of salt. Make
a hole in the middle of the flour with a spoon, put in
the fine crumbled yeast and mix this with a little bit of
lukewarm water. Leave this dough on a warm place
to rise for ca. 15 min. Add the rest of the water and
knead everything until you have an elastic dough.
Knead the dough thoroughly with your hands, so it
will be a little airy. With that you will help the yeast
to do your "work" now. Put the dough in a closed
bowl on a warm place to rise for ca. 30 min. The
dough should be visibly enlarged after this time.
For the filling, peel and cut the union and press the
garlic with the garlic press in the meantime. Wash
the pepperoni and cut it in half. Remove the kernel
and the partition carefully. Cut the pepperoni in
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