New Introduction: Making an excellent pizza with Monsieur Cuisine Smart (or any kitchen robot) is really simple! With few ingredients and the right procedure, you’ll obtain 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 a few minutes without effort, ensuring 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.
All that’s left is to try: the smell of freshly baked pizza will fill your kitchen and win everyone over at the first bite!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 8 Hours
- Preparation time: 5 Minutes
- Portions: 5 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz all-purpose flour (W 260/280 Caputo Nuvola)
- 5 oz all-purpose flour (W 260 / 270 Caputo Pizzeria)
- 1.5 cups water
- 1 tsp fresh yeast
- tablespoons extra virgin olive oil
- 1 tsp salt
- to taste olive oil
- to taste semolina flour
Tools
- 1 Kitchen Robot Monsieur Cousine Smart
- 1 Bowl large
- 5 Bowls small
- 1 Pizza Oven
- 1 Pizza peel sliding
Procedure for Pizza Dough with MCS
Pour part of the water into the bowl of the Monsieur Cuisine Smart, 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 2 minutes are up.
Remove the dough from the bowl 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, knead it again by hand for a moment placing the dough back in the same.
If you kneaded in the evening, place the dough in a container, cover it, and let it rise in the fridge until the next morning, then let it acclimatize 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 doubles 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 flour 00 on top and around to make it easier to detach. Divide the dough into several pieces, “strangling” them with your hands to form balls of more or less equal size, if needed weigh the dough and divide it for the pieces to make. Arrange them in the containers and let them rise for 3-4 hours, until they are well swollen.
Sprinkle some semolina flour on the work surface, turn the dough over, flour it in the semolina, and start stretching it gently, giving it a circular shape.
Transfer the pizza to a sliding pizza 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 cooking, then remove it. I finished it with a sprinkle of Parmigiano Reggiano.
Cooking in a Traditional Electric Oven (Baking Stone Required)
Place the baking stone on the top rack of the oven. Preheat the static oven to the maximum temperature possible (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 top resistance (grill) will help the crust puff up quickly.
The pizza is done when the crust is well puffed and the base is golden and crisp.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: simply defrost 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).
Pay attention to the water temperature: it should not exceed 86°F, otherwise, it may compromise the rising.
If you have time, opt for a long maturation: keeping the dough in the fridge for 12-24 hours will make it more digestible.
Don’t overdo it with flour when 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 isn’t the dough rising well?
It could be due to water too hot, expired yeast, or a too cold environment.
How do I know if the pizza is well-cooked?
The base should be golden and slightly crispy, and the edge well puffed. If the bottom is still pale, extend the cooking time by 30 seconds.
Here’s your pizza! After the long maturation and your precise cooking method with the baking stone or pizza oven, your wait has been rewarded.
The Monsieur Cuisine simplified the dough preparation for you, but the true magic is in your patience and attention to the rising process. You’ve achieved a digestible and flavorful pizza, made with your own hands.
