Kptn, here comes the most beautiful declaration of love: we would even share our last and best slice of oven-fresh pizza with you! And as if this declaration of love wasn't heart-warming enough, today we're giving you the right recipes & tools for your next pizza party! Together with our friends from Miele, we've put together a pizza week special for you. True to the motto: Turn one into three - we have conjured up not just one pizza for you, nor two, but three pizzas from one dough.
We are in possession of an absolute kitchen must-have that will revolutionise your pizza life... and of course we don't want to keep it from you. Okay, we didn't have a Michelin pizza chef flown in from Italy, but our Miele crew did provide us with a brand-new gourmet baking pizza stone.
Since then, there's been no stopping us in the office when it's time for another pizza round. One thing is for sure: the pizza stone is really good for crisping up! And because we're already donning our spending trousers today, there's the absolute pizza essential to be won at the end! But before we get to our absolute special guest, here are a few pizza etiquette tips:
Because with pizza dough, the more time, the tastier the result! So if you have enough time to give your pizza dough a good night's sleep, we recommend using a little less yeast and leaving it to rest in the fridge for 24 hours. To ensure that the rolling out is really smooth, simply 'warm up' the dough again at room temperature for 30 minutes after the time has elapsed.
Um den Pizzateig gleichmäßig in Form zu bringen, braucht es nicht das professionellste Nudelholz aller Zeiten. Damit der Rand wie bei der italienischen Pizzeria von nebenan dünn und knusprig wird, empfehlen wir den Teig mit den Fingern in Form zu bringen. Dafür nimmst du den Teig aus der Schüssel und drückst ihn mit den Fingern in der Mitte etwas flach. Das kannst du einige Male wiederholen, bis der Teig die gewünschte Form erreicht hat. Achte darauf, dass du immer schön von innen nach außen arbeitest, damit du zum Schluss einen schönen Rand formen kannst.
Italians look away, if you like it cheesy, add a round of cheese to the edge - you won't just wrap every cheese around your finger.
And if you really want to let the captain in the galley hang out, then just do it like the pizza chefs in Italy: spread the tomato sauce on the pizza in a thin, circular motion
The gourmet baking pizza stone from Miele not only conjures up the crispiest pizza base. Tarte flambée, focaccia, bread or bread rolls can also be baked crispy on the pizza stone with ease. And how does Miele keep this promise? The pizza stone is made of special ceramic with large pores that optimally absorb moisture from the dough. This ensures particularly even and crispy results and a traditional stone oven feeling at home!
Before the pizza stone can really heat up the dough, it must first be preheated at 200 to 250 degrees top/bottom heat. To do this, simply place the baking stone on the rack of the first or second level of your oven with the edge facing backwards. While the pizza stone enjoys 30 minutes of pure heat, it's time to roll it out. But be careful: the thinner the dough, the higher the set temperature should be. Once the dough has been thoroughly rolled out & tomato sauce, mozzarella and co. have found the perfect place on your pizza, the wooden peel from Miele comes into play! So that you don't burn your fingers on the hot pizza stone, the dough can be easily manoeuvred onto the pizza stone with the wooden pusher without losing its shape. We recommend that you do not leave the dough on the wooden slider for too long, otherwise it can quickly become sticky. If it does become sticky, simply use a little flour
Once the dough has sizzled away cosily in the oven, you can grab the wooden slider and carefully remove the dough from the oven. To ensure that the wooden slider stays with you for a long time: no cutting. We therefore recommend using a wooden board or plate on which you can then cut your pizza to cool it down.
Et voilà: probably the crispiest pizza in the history of Kptns!
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