New Introduction: Making an excellent pizza with Monsieur Cuisine Smart (or any kitchen robot) is really simple! With just a few ingredients and the right process, you will achieve a soft, elastic, and perfectly leavened dough, ensuring maximum digestibility thanks to the long maturation.
Thanks to the Monsieur Cuisine Smart, the dough is worked in just a few minutes without effort, guaranteeing a perfect result every time. Following this recipe, you can prepare a pizza base that is soft on the inside and slightly crispy on the outside, ideal for any kind of topping.
Just give it a try: the aroma of freshly baked pizza will fill your kitchen and win everyone over at first bite!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 8 Hours
- Preparation time: 5 Minutes
- Portions: 5 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.3 oz all-purpose flour (W 260/280 Caputo Nuvola)
- 5.3 oz all-purpose flour (W 260 / 270 Caputo Pizzeria)
- 1.5 cups water
- 0.1 oz fresh yeast
- tablespoons extra virgin olive oil
- 1 teaspoon salt
- as needed olive oil
- as needed semolina flour
Tools
- 1 Kitchen robot Monsieur Cousine Smart
- 1 Bowl large
- 5 Bowls small
- 1 Pizza oven
- 1 pizza shovel sliding
Procedure for the Pizza Dough with MCS
Pour some of the water into the Monsieur Cuisine Smart jug, add the crumbled fresh yeast, and set the machine to custom cooking, speed 1 for 1 minute. Start the robot to dissolve the yeast.
Add the flour, select the Knead → Soft Dough mode and let the robot work for 15 seconds.
Stop the robot, add the oil, the remaining water with the dissolved salt, then restart the Knead program until the end of the 2 minutes.
Remove the dough from the jug and place it in a bowl greased with oil, shape it into a ball and let it rest for 15 minutes at room temperature. After this time, work it again with your hands for a few moments, placing the dough inside the same.
If you kneaded in the evening, place the dough in a container, cover it, and let it rise in the refrigerator until the next morning, then let it acclimate for a few hours before making the dough balls.
If you kneaded in the late morning, let the dough rise at room temperature until it’s doubled in volume and then form the dough balls.Prepare the containers for the second rise by greasing them with oil. Gently remove the dough from the bowl, sprinkling all-purpose flour on top and around to facilitate detachment. Divide the dough into several dough balls, “strangling” them with your hands to form balls of more or less equal size. If necessary, weigh the dough and divide it for the balls to be made. Place them in the containers and let them rise for 3-4 hours, until they are well puffed.
Sprinkle some semolina flour on the work surface, turn the dough ball over, flour it with semolina, and start stretching it gently, giving it a circular shape.
Transfer the pizza onto a sliding peel, top it as desired, and bake it in the Ariete pizza oven at setting 5 for about 3 and a half minutes. Check the baking, then remove it. I completed it with a sprinkle of Parmigiano Reggiano.
Baking in a Traditional Electric Oven (Baking Stone Required)
Place the baking stone on the highest rack of the oven. Preheat the static oven to the maximum possible temperature (482°F – 518°F) for at least 30-40 minutes. The stone must be red-hot!
Transfer the topped pizza onto the hot stone using the peel. Bake for about 4-6 minutes. The proximity to the upper resistance (grill) will help the crust to puff up quickly.
The pizza is baked when the crust is well puffed and the base is golden and crispy.Now your pizza with MCS is ready to be enjoyed! 🍕
Storage
If you don’t use the dough immediately, you can store it in the refrigerator for up to 24 hours, well covered with plastic wrap. If you want to extend its shelf life, you can freeze it after the first rise: just thaw it in the fridge and let it acclimate before using.
Useful Tips
Use suitable flour: for a softer pizza, choose a flour with W between 280-320 (type 0 or 00).
Watch the water temperature: it should not exceed 86°F, otherwise, it may compromise the rise.
If you have time, opt for long maturation: keeping the dough in the fridge for 12-24 hours will make it more digestible.
Don’t overdo the flour during stretching: too much flour can make the base hard and dry.
FAQ – Pizza with MCS (Monsieur Cuisine Smart)
Can I use dry yeast instead of fresh?
Yes, use 1/3 the weight of fresh yeast. For example, if the recipe calls for 6 g of fresh yeast, use 2 g of dry yeast.
Why doesn’t the dough rise well?
It could be due to water that is too hot, expired yeast, or an environment that is too cold.
How do I know if the pizza is well cooked?
The base should be golden and slightly crispy, and the crust well puffed. If the bottom is still pale, extend the baking time by 30 seconds.
Here is your pizza! After the long maturation and your precise baking method with the baking stone or the pizza oven, your wait has been rewarded.
The Monsieur Cuisine has made your life easier in kneading, but the real magic is in your patience and attention to rising. You have achieved a digestible and tasty pizza, made with your own hands.
