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YOUR TO-DO LIST FOR A PERFECT PIZZA PARTY
(WITH BRUSCHETTA)
“Everytime friends organize a pizza
party I try to stay away from the
cooking stage: but the oven at-
tracts me too much. All the parties
nish in the same way: me, enjoy-
ing that time using the Alfa oven.”
— Marcello Ortuso, founder
Make the pizza dough well
in advance before the party*
Prepare the dough balls in
room temperature 1 to 2
hours before the party*
Light up the oven 30
minutes before and in
the meantime cut the
ingredients
Cook some bruschettas
(with tomatoes and basil
on top) while waiting for
the oven to reach the
temperature
Start the pizza party, using
your imagination to invent
original pizzas
Finish the party giving
people the leftover dough
or cooked pizzas!
*These timings depend on the season and the outside temperature: in Summer can be
lower; in Winter you will need to nd the hottest room of your house to wait for the pizza
dough to raise.
“Cooking with a wood red oven
is to celebrate our roots, where we
come from, what we love more,
spending time with our families
and friends, smelling a wonderful
perfume of our, meat and wood. I
think there is no any better emotion
we can enjoy in life.”
— Rocco Lauro founder
ALFA SPECIAL RECIPE FOR THE PERFECT PIZZA DOUGH
Recipe for 5 medium or 4 big pizzas
Flour: 1 Kg (look for an
Italian brand: “5 Stagioni”
or “Caputo” are the most
famous in the States)
Water: 630 grams or ml
(we suggest to use a good
mineral water)
Brewer Yeast (not dried):
quantity depends on the
weather - 1gr and 6h if in
Summer, 3gr and 24 hour if
in Winter
Salt: 30 gr Oil: a spoon or more if you like
a softer dough; we suggest
Italian cold pressed oil.
Honey or malt: a spoon
INGREDIENTS
PREPARATION
You start from putting all
the warm water in a bowl.
Then you take the oil, the
yeast and the honey and
you melt them together.
Then you take half our
and you mix it till it gets a
cream.
Then you put salt and other
50% of our and mix till you
can see a smooth dough
(the secret to make it really
smooth is to leave it resting
for 5 minutes while you’re
pulling the dough).
You wait till the dough has
raised 2-3 times its original
volume (we always choose
the coldest place in the
house during the Summer;
if it’s really hot you can put
it in the fridge).
Then you cut it with a knife
and you make dough balls
(around 250-300 grams
each).
You wait till they have raised
again and then you just
have to enjoy! We suggest
semolina our to stretch
the dough.
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