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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

Tomato Pizza

pizza pesto e zucchine pizza pesto e zucchine

Are you tired of sandwich bread with your aperitif? What would you say about replacing it with a little pizza as the base for your creations?

MEMO: 
tomato, fresh tomato, red pepper

After a long week of work, you can't wait to enjoy a relaxing aperitif with friends, but is the bread too soft? Try pizza! Of course it needs to be prepared  in advance, but it will certainly be more appetizing.

While you are waiting for the dough to rise, rinse the fresh tomatoes, chop them into pieces and drain the excess juice. When the dough is ready, spread it out on a rectangular pan so it will be easier to cut into equal pieces.

Season the tomato purée with oil, salt and red pepper powder. Spread it on the dough. Now arrange the tomato pieces and place the pizza in the oven for about ten minutes at 220° degrees.

Remove it from the oven and let it cool, then cut it into squares, and “stab” each square with a toothpick. Now add anything you wantto the toothpick: olives, anchovies, peppers, hot dog, cheese cubes, pears, prawns, salami, ham, figs... here your imagination has no limits!

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