Transcript Ricetta KONO PIZZA - Pizza Cono & Pizzaombrellina

LA PIZZA SI FA CONO
RECIPE FOR 1 kilogram of flour:
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Ambient temperature 18 ° / 25 °
• 1000 grams of flour type 00
• 570 or 600 ml of water at about 22°
temperature - MINERAL WATER WITH
GAS
• 30 grams of salt
• 25 gr. of yeast
• 30 grams of vegetable or peanut oil
• 10 gr of sugar
The dough should remain soft and then
gradually change the dose of water
depending on your type of flour. If the
dough is too stiff, add 4 tablespoons of
water.
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OIL
YEAST
SAL
GAS
WATER
PROCESSING TIME – 15/20
minutes
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 PHASE MIXING:
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• Place the flour in the dough
• Add the crumbled yeast
• Put about 40% water
• Let the dough and gradually add the remaining
water.
• after 10 minutes add the oil
• After several stages of mixing add the salt.
• Let knead for 15-20 minutes.
15/20 minutes past, position the dough on a tray.
PROCESSING
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Break up the dough into pieces by 75/85
gram for the cones and 110/115 grams for
big cono.
THE BALLS
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 Roll each piece of dough until you get a round ball.
 This little machine rolling up allows the operator even less
expert to make balls of dough with perfectly smooth surface.
 Those who have already experienced this fase to make the cones
will certainly have found that if the ball of dough has
irregularities on the surface, the cone rips while cooking and
precisely during the cooking in the molders .
 To avoid these inconveniences and to always have perfect
products was therefore designed this small rolling up machine
that in a few seconds rolls up 3 or 4 balls of dough in a perfect
way.
PERFECT CONES
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 To obtain a perfect cone this ball of dough should
assume an elongated, cone-like, so the thin round
ball at one end to create a tip as you can see from the
attached photo.
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RISING
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Place the balls on trays or plastic surface previously no cold sprinkled
with semolina flour to prevent the pasta from sticking to surface.
Allow the dough to rise for 2 hour.
You may also cover Always fresh dough balls with a damp cloth or with
plastic wrap to prevent the surface of the dough to form crust.
During the rising phase switch on the forming machine so that at the end
of proving the car is already warm and ready for processing.
When the machine is hot, before working, take a cloth and wet it with a
bit of vegetable oil (I recommend little wet it the cloth must not be very
greasy) and place the tape on the trainers without burning. Repeat this
operation every morning before you start working. You do it once and
then you don't have to do all day. •
You may also cover Always
fresh dough balls with a damp cloth or with plastic wrap to prevent the
surface of the dough to form crust.
FORMATION OF PIZZA CONE.
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 Put the ball in the trainer and follow the
instructions printed on the booklet.
 After putting the ball in the trainer lets it
rise 15 seconds and then lower the
machine to form the cone.
 When the machine gets up remove cones.
 After 2 hour of rising start the training
phase of the cones and big cone.
TOPPING PIZZA CONE
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 Begin the process of filling the cone by placing first a bit
'of mozzarella.
 •For best results we recommend using the mozzarella
with lower water content.
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 We recommend that you use tomato pulp.
Even the flesh must have a low water
content, therefore before using strain
excess water.
 Continue filling the cone, alternating with
the tomato sauce and mozzarella tastes
selected (ham, mushrooms, artichokes.
Etc..)
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olive
ham
mushrooms
artichokes
COOKING
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Place the cones stuffed into the forks of cooking and place them in the
oven.
The oven should be vented and cooking should be at 200/225 degrees.
To obtain a crisp wafer to give about 5 minutes of cooking, if you want a
softer product, then 4 minutes is sufficient.
Kono pizza
la pizza si fa cono
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