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PASTA MIXER: the compact, multi-purpose mixer

Making the pizza and bread dough at home is easier than you might think! It is even more so with the right instruments, which let you save time, obtain excellent results and allow you the freedom to create new recipes.

We have developed a compact counter-top mixer, able to mix 500g of flour in just 3 minutes with the same results you would have by hand: a compact, elastic and even dough.

Pasta Mixer is able to process various flour mixes: traditional, wholemeal, gluten-free etc. The special blade movement is ideal for making savoury dough and to reactivate them after proofing.

GO TO THE DEDICATED PASTA MIXER PAGE

HOMEMADE PIZZA

The ingredients

250g common wheat “0” flour
250g wholemeal flour
15g fresh brewer's yeast
4 tablespoons extra virgin olive oil
1 teaspoon salt
250ml warm water
A pinch of sugar

STEP 1 - THE DOUGH

Dissolve the brewer's yeast in the warm water and then add a pinch of sugar. Pour the common wheat flour into the Pasta Mixer and add a teaspoon of salt. Start the mixer for a few seconds. Add the water with the dissolved yeast and 4 tablespoons of oil. Start the Mixer and knead for 3 minutes. Take out the dough from the machine and shape it into a ball with your hands. Dust it with flour and place it in a large bowl. Cover it with a cotton cloth and let it rise for at least 1 hour in a warm spot, away from any draughts.

STEP 2 - BAKING

When it has finished rising, place it in the Mixer and knead it for another 3 minutes. Remove the dough from the mixer and shape it into small balls of about 200g and let them rest for 90 minutes. Roll out the dough with your hands or a rolling pin until you obtain a pizza of the desired thickness. For pan pizza, place the dough on a previously oiled baking pan. Top the pizza, starting with the tomatoes and then add the other ingredients toward the end of the cooking time. Pre-heat the oven to 220°C and cook the pizza for approximately 20 minutes.