ACR STOVES Vita Kullanıcı Kılavuzu - Sayfa 11
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and bring the flour into the centre with a
fork
• Once all of the water is added, bring the
rest of the mixture together using clean
flour dusted hands
• If using a bowl, tip all of the contents
onto a clean flour dusted surface, bring
all of the flour together and knead until
you have a smooth, springy dough,
about 5-10 minutes
• Lightly grease the inside of a large bowl
with olive oil, put the dough in the bowl,
cover with cling film and leave to rest in
a warm space until the dough has at
least doubled in size, about 2 hours
• Remove the dough from the bowl onto a
lightly flour dusted surface, knock the
dough back, this just means kneading
the dough for a minute or so
• You can either use the dough straight
away, or wrap in cling film and keep in
Nonna Pam's pizza sauce recipe...
Ingredients:
• 1 can of chopped tomatoes
• 500g of tomato passata
• 1 teaspoon (5g) dried garlic powder
• 1 teaspoon (5g) of dried oregano
• 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) golden caster sugar
• ½ teaspoon (2.5g) fine sea salt
• 2 teaspoons (10ml) of olive oil
• ½ teaspoon (2.5ml) of lemon juice
• ½ teaspoon of dried chilli flakes
(only if you like it hot use with
caution!!)
the fridge until needed
• If you can't wait to use it, divide the
dough into 6 -8 little balls ready for
rolling out
• Roll out to about 5mm in thickness on a
lightly floured surface, top with nonna
Pam's pizza sauce leaving about a 25mm
space around the edge of the dough
• Garnish with whatever you fancy and
pop in the outdoor oven.
Don't forget to flour your pizza peel well,
it helps the pizza to slide off into the
oven!!
Method:
• Put all of the ingredients into a
saucepan, stir to combine over a gentle
heat and slowly simmer until reduced by
half
• Remove from the heat and allow to cool
slightly
• Wizz up in a blender until smooth and
adjust the seasoning to suit
• Either use immediately or pop it in the
fridge to use as necessary