2. LA PIZZA SI FA CONO

3. RECIPE FOR 1 kilogram of flour: Ambient temperature 18 ° / 25 ° 1000 grams of flour type 00 570 or 600 ml of water at about 22° temperature - MINERAL WATER WITH GAS 30 grams of salt 25 gr. of yeast 30 grams of vegetable or peanut oil 10 gr of sugar The dough should remain soft and then gradually change the dose of water depending on your type of flour. If the dough is too stiff, add 4 tablespoons of water.

4. OIL SAL GAS WATER YEAST

5. PHASE MIXING: Place the flour in the dough Add the crumbled yeast Put about 40% water Let the dough and gradually add the remaining water. after 10 minutes add the oil After several stages of mixing add the salt. Let knead for 15-20 minutes. 15/20 minutes past, position the dough on a tray. PROCESSING TIME – 15/20 minutes

6. Break up the dough into pieces by 75/85 gram for the cones and 110/115 grams for big cono. PROCESSING

7. Roll each piece of dough until you get a round ball. This little machine rolling up allows the operator even less expert to make balls of dough with perfectly smooth surface. Those who have already experienced this fase to make the cones will certainly have found that if the ball of dough has irregularities on the surface, the cone rips while cooking and precisely during the cooking in the molders. To avoid these inconveniences and to always have perfect products was therefore designed this small rolling up machine that in a few seconds rolls up 3 or 4 balls of dough in a perfect way. THE BALLS

8. To obtain a perfect cone this ball of dough should assume an elongated, cone-like, so the thin round ball at one end to create a tip as you can see from the attached photo. PERFECT CONES

9. Place the balls on trays or plastic surface previously no cold sprinkled with semolina flour to prevent the pasta from sticking to surface. Allow the dough to rise for 2 hour. You may also cover Always fresh dough balls with a damp cloth or with plastic wrap to prevent the surface of the dough to form crust. During the rising phase switch on the forming machine so that at the end of proving the car is already warm and ready for processing. When the machine is hot, before working, take a cloth and wet it with a bit of vegetable oil (I recommend little wet it the cloth must not be very greasy) and place the tape on the trainers without burning. Repeat this operation every morning before you start working. You do it once and then you don't have to do all day. You may also cover Always fresh dough balls with a damp cloth or with plastic wrap to prevent the surface of the dough to form crust. RISING

10. Put the ball in the trainer and follow the instructions printed on the booklet. After putting the ball in the trainer lets it rise 15 seconds and then lower the machine to form the cone. When the machine gets up remove cones. After 2 hour of rising start the training phase of the cones and big cone. FORMATION OF PIZZA CONE.

11. Begin the process of filling the cone by placing first a bit 'of mozzarella. For best results we recommend using the mozzarella with lower water content. TOPPING PIZZA CONE

12. We recommend that you use tomato pulp. Even the flesh must have a low water content, therefore before using strain excess water.

13. Continue filling the cone, alternating with the tomato sauce and mozzarella tastes selected (ham, mushrooms, artichokes. Etc..) ham artichokes olive mushrooms

14. Place the cones stuffed into the forks of cooking and place them in the oven. The oven should be vented and cooking should be at 200/225 degrees. To obtain a crisp wafer to give about 5 minutes of cooking, if you want a softer product, then 4 minutes is sufficient. COOKING

15. Kono pizza la pizza si fa cono