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Utilizzo del piatto pizza (se previsto)
Questo piatto è stato studiato per ottimizzare la cottura della pizza (sia fresca che congelata); gli speciali
fori permettono all'umidità di fuoriuscire e quindi di ottenere pizze croccanti anche nella zona inferiore. Per
quanto riguarda le pizze fresche consigliamo di ungere con dell'olio il piatto pizza prima di stenderci sopra
l'impasto, mentre per quanto riguarda le pizze congelate, basta semplicemente appoggiarle sopra il piatto.
Una volta preriscaldato il forno alla temperature prescelta, appoggiare il piatto direttamente sopra la griglia
inserita nella guida inferiore del forno.
Esempio di pasta per pizza fresca
Ingredienti: 500 gr di farina, 280 gr di acqua, 1 cubetto di lievito di birra, 1 cucchiaino di sale, 2 cucchiaini
d’olio oliva.
Procedimento: sciogliere in acqua tiepida il cubetto di lievito di birra, aggiungere la farina, il sale, l'olio d'o-
liva e impastare bene fino a formare una palla. Lasciare riposare l'impasto per 2 ore.
Nella tabella qui sotto riportiamo alcuni tempi di cottura:
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283 - 565 gr
595 - 765 gr
795 - 1020 gr
15 minuti
20 minuti
25 minuti
220°C
220°C
220°C
Peso pizze congelate Temperatura Tempo di cottura *
283 - 425 gr
452 - 707 gr
25 minuti
30 minuti
220°C
220°C
Peso pizze fresche Temperatura Tempo di cottura *
(*) I tempi sono solo indicativi e possono variare a seconda del tipo di pizza.
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