Nessun Prodotto

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.

Print and keep

Download your PDF

PDF

Strapizza’S
Recipes

Tuscan Pecorino and Porcini mushrooms Pizza

Pizza con pecorino toscano e funghi porcini Pizza con pecorino toscano e funghi porcini

The forest floor in autumn...rich with flavours, aromas, and emotions. And while we walk in the woods and fill our baskets with mushrooms, we are already thinking about what delicious pizza we can make.

MEMO: 
mozzarella, young Tuscan Pecorino, fresh porcini mushrooms, garlic powder, fresh parsley

Did you bring some nice porcini mushrooms home, or did a friend bring you some and you don't feel like making a sauce? Of all the dishes you could make, why not a pizza?

Great, let us begin by cleaning the mushrooms. Cut off the tip of the stalk and remove any dirt with a pastry brush. If they are still dirty, rinse them quickly and carefully in cold water, without bruising them. Chop them into medium sized pieces.

Place them in a saucepan and add garlic salt, parsley and Extra Virgin Olive Oil, saute them for about ten minutes to begin the cooking process.

Have you spread the dough in a round pan? If not, do it now. Drain the mozzarella, chop it into small cubes and spread them over the pizza base.

Cut the Pecorino into pieces. It must be a young Pecorino to retain its soft texture. Add it to the pizza.

Arrange the mushrooms on the top and bake the pizza in the oven for twelve minutes at 220°. Make sure the cheese does not burn and the mushrooms do not dry out. Take the pizza out of the oven, sprinkle with fresh parsley and some Extra Virgin Olive Oil.

Autumn is on the table!

finches-naked

Strapizza.it usa i cookies per il login, la navigazione, gli acquisti e altre funzioni di tracciamento. Accetta per consentire i cookies.