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Recipe book

Strapizza experts have studied the exact quantities for all ingredients to suit the pans you have at home.

A simple and fun way to make a perfect pizza.

Strapizza’s
How to

Pans &
Quantities

40 cm x 30 cm
Teglia 40x30 cm

water 300 gr

oil 50 gr

yeast 20 gr

flour 500 gr

salt 15 gr

sugar 5 gr

34 cm
Teglia 34 cm

water 180 gr

oil 10 gr

yeast 10 gr

flour 300 gr

salt 6 gr

sugar 3 gr

28 cm
Teglia 28 cm

water 120 gr

oil 5 gr

yeast 5 gr

flour 200 gr

salt 5 gr

sugar 2 gr

22 cm
Teglia 22 cm

water 60 gr

oil 3 gr

yeast 3 gr

flour 100 gr

salt 2 gr

sugar 1 gr

Kneading

Prepare all the ingredients so you have the exact quantities ready. Caution: leavening times vary according to the season because of room temperature. The higher the temperature, the faster the dough rises. Recommended times are applicable when room temperature is approximately 22 degrees.

1 With a mixer with dough hook
2 By hand
3 With a Thermomix

Measure all quantities exactly for a delicious, easy to digest Strapizza.

  1. Turn the mixer on low speed before adding ingredients.
  2. Place water at room temperature in the mixer.
  3. Add yeast and sugar to the water.
  4. Add flour, extra virgin olive oil (do not use oil with Strapizza Cereali).
  5. Add salt (add it last because the salt is harmful to the yeast. Do not use salt with Strapizza Cereali).
  6. Knead until the dough is uniform.
  7. Grease a pan, place the dough in the centre of the pan and coat the surface of the dough with oil, cover the pan with cling film.
  8. Let the dough rise until it has tripled in volume. (Allow 30 to 60 minutes depending on room temperature).
  9. Stretch out the dough to the sides of the pan.
  10. For a softer pizza, let it rise for another 30 to 40 minutes.
  11. Add your favourite toppings. Strapizza recommends high quality tomato paste and fresh mozzarella. Drain the toppings well before use.
  12. Put it in the oven at 200 - 220 degrees for 10 - 20 minutes depending on the type of oven and whether you are using convection.

Measure all quantities exactly for a delicious, easy to digest Strapizza.

  1. Place water at room temperature in a container large enough to hold the flour and for kneading.
  2. Add yeast and sugar to the water.
  3. Add flour, extra virgin olive oil (do not use oil with Strapizza Cereali).
  4. Add salt (add it last because the salt is harmful to the yeast. Do not use salt with Strapizza Cereali).
  5. Knead until the dough is uniform.
  6. Grease a pan, place the dough in the centre of the pan and coat the surface of the dough with oil, cover the pan with cling film.
  7. Let the dough rise until it has tripled in volume. (Allow 30 to 60 minutes depending on room temperature).
  8. Stretch out the dough to the sides of the pan.
  9. Let the dough rise for another 40 to 60 minutes (optional: for a crispier pizza, follow points 10 and 11).
  10. Add your favourite toppings. Strapizza recommends high quality tomato paste and fresh mozzarella. Drain the toppings well before use.
  11. Put it in the oven at 200 - 220 degrees for 10 - 20 minutes depending on the type of oven and whether you are using convection.

RememberFor sweet or savoury dough made with brewer's yeast, use the pulse function for excellent results.

  1. Add in mixingbowl the oil, yeast, water, and salt: 5 seconds at speed 6.
  2. Add the flour: 20 seconds at speed 6 e 1 minute a speed Dough.
  3. Grease a panplace the dough in the centre of the pan and coat the surface of the dough with oil, cover the pan with cling film.
  4. Let the dough rise until it has tripled del volume. in volume. (Allow 30 to 60 minutes depending on room temperature).
  5. Stretch out la pasta su tutta la superficie della teglia.
  6. Let the dough rise for another 40 to 60 minutes (optional: for a crispier pizza, follow points 7 and 8).
  7. Add your favourite toppings. Strapizza recommends high quality tomato paste and fresh mozzarella. Drain the toppings well before use.
  8. Put it in the oven at 200 - 220 degrees for 10 - 20 minutes depending on the type of oven and whether you are using convection.

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Strapizza’S
Recipes

Focaccia from Puglia

pizza pesto e zucchine pizza pesto e zucchine

From Puglia, a traditional recipe for soft focaccia, ideal when you are on the go, for a snack or a delicious break.

MEMO: 
(potatoes for the dough), oil, cherry tomatoes, green olives from Puglia, oregano

Following Pugliese tradition, add a few boiled potatoes to the other ingredients, then knead the dough. Once the dough is uniform and elastic, let it sit until it has doubled in volume. Next oil a round pan, spread out the dough and brush it with oil too.

Arrange the little tomatoes and olives on the focaccia. Cover it to resume leavening, and let it sit for about twenty minutes. After this time, drizzle with oil before putting it in the oven at 200°: cook for half an hour and your focaccia is ready. And now.. get your things, we are packed and ready to go!

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