New Introduction: Making an excellent pizza with Monsieur Cuisine Smart (or any kitchen robot) is really simple! With a few ingredients and the right procedure, you will get a soft, elastic, and perfectly leavened dough, ensuring maximum digestibility thanks to the long maturation.
Thanks to the Monsieur Cuisine Smart, the dough is made in minutes without effort, guaranteeing a perfect result every time. By following this recipe, you can make a pizza base that is soft inside and slightly crispy outside, ideal for any type of topping.
All that’s left is to try it: the aroma of freshly baked pizza will fill your kitchen and win everyone over at the 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 cake 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 Food processor Monsieur Cousine Smart
- 1 Bowl large
- 5 Bowls small
- 1 Pizza oven
- 1 Pizza peel sliding
Pizza Dough Process 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 mode Knead → Soft Dough and let the robot work for 15 seconds.
Stop the robot, add the oil, the remaining water with the dissolved salt, and then restart the Knead program until the end of the 2 minutes.
Remove the dough from the bowl and place it in an oiled bowl, shape it into a ball and let it rest for 15 minutes at room temperature. After this time, knead it again with your hands for a few moments, putting 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 fridge until the next morning, then let it acclimate for a few hours before making the dough balls.
If you kneaded late in the 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 oiling them with oil. Gently remove the dough from the bowl, sprinkling it with 00 flour on top and around to facilitate detachment. Divide the dough into multiple balls, ‘choking’ them with your hands to form balls of more or less equal size, weighing the dough if necessary and dividing it for the balls to be made. Place 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, flip the dough ball, flour it in the semolina and start to gently stretch it into a circular shape.
Transfer the pizza onto a sliding peel, top it as desired and bake it in the Ariete pizza oven at temperature 5 for about 3 and a half minutes. Check the cooking, then remove it. I finished it with a sprinkle of Parmesan cheese.
Cooking in a Traditional Electric Oven (Requires Baking Stone)
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 puff up quickly.
The pizza is cooked 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 longevity, you can freeze it after the first rise: just defrost it in the fridge and let it acclimate before using.
Useful Tips
Use the right flour: for a softer pizza, choose a flour with W between 280-320 (type 0 or 00).
Be careful with the water temperature: it should not exceed 86°F, otherwise it may compromise the leavening.
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 the flour when stretching: too much flour can make the base hard and dry.
Mozzarella on pizza, find out in this article how to avoid too much water.
FAQ – Pizza with MCS (Monsieur Cuisine Smart)
Can I use dry yeast instead of fresh yeast?
Yes, use 1/3 of 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 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 cooking by 30 seconds.
Here’s your pizza! After the long maturation and your precise cooking method with the baking stone or pizza oven, your waiting has paid off.
The Monsieur Cuisine has made your life easier in the mixing, but the real magic lies in your patience and attention to leavening. You have achieved a digestible and tasty pizza, made with your own hands.
