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Utilisation du plat à pizza (s’il est prévu)
Ce plat a été étudié pour optimiser la cuisson de la pizza (fraîche ou surgelée). Les trous permettent de lais-
ser s’échapper l’humidité et d’obtenir des pizzas croquantes même dans la zone inférieure. Pour les pizzas
fraîches, nous conseillons d’huiler le plat à pizza avant d’étaler la pâte, alors que pour les pizzas surgelées,
il suffit de les poser sur le plat. Après avoir préchauffé le four à la température choisie, posez le plat direc-
tement sur la grille insérée au niveau inférieur.
Exemple de pâte pour pizza fraîche
Ingrédients: 500 g de farine, 280 g d’eau, 1 cube de levure de bière, 1 petite cuillerée de sel, 2 petites cuil-
lerées d’huile d’olive.
Préparation: faites fondre le cube de levure de bière dans de l’eau tiède, ajoutez la farine, le sel et l’huile d’o-
live et pétrissez jusqu’à former une boule. Laissez reposer la pâte pendant 2 heures.
Le tableau suivant indique quelques temps de cuisson:
283 - 565 gr
595 - 765 gr
795 - 1020 gr
15 minutes
20 minutes
25 minutes
220°C
220°C
220°C
Poids pizzas surgelées Température Temps de cuisson *
283 - 425 gr
452 - 707 gr
25 minutes
30 minutes
220°C
220°C
Poids pizzas fraîches Température Temps de cuisson *
(*) Les temps de cuisson sont indicatifs et peuvent varier selon le type de pizza
7


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