PizzaMaster PM 721 Owner's Manual page 37

Dough Preparation
Use cold water (this is important for having a uniform result) if using room temperature water the fermentation pro-
cess starts and you will have less control over the fermentation.
1. Put water into mixer and thereafter dissolve the yeast in water. Put in salt and 75% of the flour.
2. Mix on lowest speed for 3min (depending on mixer the time can vary, the dough should be completely blended).
3. Start the mixer again on slowest speed.
4. After 5min start to add the remaining flour gradually.
5. Increase speed after 8min.
6. Stop mixing after 15min and let the dough rest for 20min.
7. Take out the dough from the mixer and put it on a floured surface and cut into balls (fro 33cm 310gr)
8. Place the dough balls in plastic boxes with airtight lids.
9. If the dough is wet it can be "sticky" put a little (very little) olive oil on the dough and your hands to make
dough handling easier.
10. Store cold for 2-3 days (for the very best result reshape doughballs every 24 hours)
Making the Pizza
1. Take out the dough from the fridge 90min before baking
2. If having a very light or wet dough it can be easier to use a wooden peel and/or open the pizza directly on
the peel.
3. For easier dough handling always use plastic tools when working with the dough.
4. Use as little flour as possible when "opening" the pizza dough and always shake off excess flour.
Recommendations
• Use only, for the tomato sause, canned whole tomatoes of good quality, remove all hard parts from the
tomatoes.
• Use buffalo mozzarella, dry the mozzarella as much as possible (tip is to put flaked sea salt on mozzarella
5-10min before use)
• Add extra virgin olive oil on pizza before putting it into oven for extra taste
• Do not use too much topping on pizza as this "kills" the dough
• Do not use wet toppings or topping with high water content on pizza as this can make the pizza soggy. Ex-
ample is mushrooms or bell peppers, always roast simular toppings before so most of the water is removed.
• Topping can with benefit be placed on the pizza after taking it out from the oven.
• When taking the pizza out from the oven, place it on a grid or screen that is elevated at least 50mm/2in
as this lets the pizza "ventilate" (pizza is still baking after it is removed from oven and if placing it on a flat
surface it will condensate water and this will be sucked up into the crust making it soggier). Let the pizza
rest like this for 1-2min.
Pizza Recipe / Oven Settings / Baking Guidelines
Important!
PizzaMaster®
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