Gaggenau PS 026 Operating Instructions And Recipes

BASIC PIZZA RECIPEfor approx. 3 pizzas 20 cm (8")diameter20 g (3/4 oz) yeast1 pinch of sugar1/8 l (5 oz) water250 g (9 oz) plain flour40 g (11/2 oz) olive oil1 teaspoon saltPreparationSieve the flour in a bowl and form awell in the centre. Crumble the yeastinto the well together with the sugar.Add a little lukewarm water and mixtogether gently with a little flour.Cover the bowl with a cloth and leaveto stand for approx. 20 minutes, oruntil the yeast has started to bubble.Add the remaining ingredients andform a smooth dough. The dough isready when it comes away from thesides of the bowl. Cover the bowlonce again and leave to stand until thequantity has almost doubled in size.Cut the dough into three pieces andmake the round pizza bases; this canbe done by either rolling or pullingthe dough until each base is approx.20 cm (8") in diameter. The doughshould not be too tacky. Now spreadthe filling of your choice on the base.Dust the spatula with flour and placeunder the pizza. Push the pizza gentlyonto the baking stone (this actionrequires practise). Remove afterapprox. 5 minutes using the woodenspatula.Dust the baking stone with flour toprevent the dough sticking to thestone. Always remove any spillage.PIZZA PUGLIESEUse basic pizza dough recipeIngredients for the filling2 medium size onions4 beef tomatoes1 teaspoon celery salta little pepperoregano250 g (9 oz) mozzarella10 anchovy fillets10 black olivesolive oilPreparationMake the basic dough and shapethree pizza bases. Lightly brush witholive oil. Score tomatoes, blanch andpeel, remove pips, slice and place onthe pizza. Finely chop the onions andsprinkle evenly over the pizzas.Season with celery salt and blackpepper. Decorate with anchovy filletsin a lattice pattern and finally add theblack olives and capers. Cover thewhole pizza with slices mozzarella andsprinkle with oregano and a little oliveoil (this keeps the filling nice andjuicy). Dust spatula with flour placeunder pizza and put into the oven.Temperature: 300 °C (550 °F)Baking Time: 4 - 5 minutesPIZZA QUATTRO STAGIONIUse basic pizza dough recipeIngredients2 tablespoons of mushrooms4-5 artichoke hearts2 tomatoes1 onion6 anchovy fillets8 black olives6 slices of pepper salamioregano250 g (9 oz) mozzarellaolive oilPreparationRoll out the dough to a thickness of5 mm (1/4") and brush lightly with oliveoil. Divide the pizza base into quartersand fill each quarter with mushrooms,artichokes, peeled tomatoes andpepper salami. Add a little choppedonion to the anchovies and the salamiand place these onto the pizza. Topwith the diced mozzarella and olives.Season with oregano and a furthersprinkling of olive oil.Temperature: 300 °C (550 °F)Baking Time: 4 - 5 minutesRecipes18