Neapolitan pizza? That sounds like an insurmountable hurdle and not something you can easily make yourself. But it's easier than you think. The important things are: the right, high-quality ingredients, a little skill and perseverance. So: just get started and keep improving until your dough turns out as if it came straight from Naples.
Step by step to the perfect pizza – with the new Blaupunkt products.
Experience the new Blaupunkt product innovations: modern ovens with TFT displays, durable sinks with PVD coating, high-quality fittings, practical wine refrigerators and efficient dishwashers.
In our overview of new products, we show you how our household appliances accompany every step of the preparation process – from preparation to enjoyment.
Just as tasty as at your favourite Italian restaurant
Bringing to temperature before baking
Two hours before baking, take the dough balls out of the refrigerator and let them come to room temperature.
When baking pizza, preparation is everything. Because afterwards, everything has to happen very quickly. If the ingredients are left on the raw dough for too long, they release too much moisture and make the dough sticky. If you even have to search for ingredients, it creates unnecessary chaos in the kitchen – and also affects the quality of the pizza. So: prepare everything in advance, cut it into pieces, lay it out and arrange it so that everything is within reach when you're ready to start baking the pizza.
Perfect preparation for the perfect result
Clean-up made simple
Three things are essential for a Neapolitan pizza: Fior di latte, fresh basil, and a sauce made from San Marzano tomatoes. Wash the basil thoroughly beforehand and dry it using kitchen towels. Crush the tomatoes – ideally by hand – and season them lightly with salt. You can find Fior di latte cheese at Italian wholesalers or online retailers. A little tip: buy more than you need, vacuum pack the extra cheese, and store it in the freezer.
Tap Pull-Out NozzleTanaro PO
Remember
Remove
Compare
Cancel
Select
Stainless steel effect
Chrome
Black matt
Faucet fixed spoutEsino
Remember
Remove
Compare
Cancel
Select
Stainless steel effect
Chrome
Black matt
Pull-out nozzlePiave PO
Remember
Remove
Compare
Cancel
Select
Stainless steel effect
Chrome
Black matt
For their tomato sauce, Italians simply use San Marzano tomatoes, a little salt, and sometimes a touch of oregano. But there’s more than one way to do it. This sauce isn’t very complicated, and the ingredients are far from unusual – but together they work like magic. With a little garlic, tomato purée, passata, fresh basil, and a few spices, you’ll have a rich, flavourful sauce in no time – perfect for any kind of pizza.
Your taste – your toppings
Pizza-Sauce della Nonna
Place the oil and chopped garlic in a medium-sized saucepan and gently sauté over medium heat (do not let it burn). Add the tomato purée and let it sauté briefly. Stir in the passata, sugar, and spices. Let the sauce simmer on low heat for about 30 minutes. Remove from the heat and allow to cool. Use as a pizza sauce or as a dipping sauce. Store in the refrigerator or freeze for up to 3 months. Makes 2 jars.
Induction hob with integrated extractor fan, stand-alone5IX 99300
Remember
Remove
Compare
Cancel
Select
Stand-alone hob, combi induction with integrated extractor fan5IX80290ME
Remember
Remove
Compare
Cancel
Select
Stand-alone hob, combi induction with integrated extractor fan5IX80290
Remember
Remove
Compare
Cancel
Select
Stand-alone hob, combi induction with integrated extractor fan5IX60291
Remember
Remove
Compare
Cancel
Select
Most ovens stop at 250 degrees – but that’s where the real joy of pizza baking begins. Those with a Blaupunkt oven featuring an integrated pizza setting are the lucky ones, as these ovens can reach significantly higher temperatures – baking pizza just like in an Italian wood-fired oven.
Regardless of whether the oven has a pizza function or not, the key is to preheat it long enough to reach its maximum temperature. And never open the oven door during baking, as the heat will escape and the pizza won’t be as crispy as it should.
It’s all a matter of temperature
As hot as possible
Damit die Pizza von unten schön knusprig wird, am besten einen Pizzastein nutzen. Dieser muss von Anfang an auf einem Rost im Backofen liegen und mit aufheizen, damit er möglichst viel Wärme speichern kann. Um die Pizza auf den heißen Stein zu schieben, am besten einen echten Pizzaschieber aus Holz oder Metall verwenden: Die Tür nur kurz öffnen, die Pizza auf den Stein gleiten lassen und direkt wieder schließen. Damit die Pizza nicht auf dem Schieber festklebt, etwas Semola auf dem Pizzaschieber verteilen.
Red, white, or rosé? Young or aged wine? It’s all a matter of taste. What’s much more important is that the wine is served at the perfect temperature. After all, what use is a well-stocked wine collection if the wine isn’t stored properly?
Enjoyment to the last drop.
At the perfect temperature and ready to hand
With the new Blaupunkt built-in wine cooler drawer, you can now do just that even in the smallest of spaces. The cooler drawer keeps five bottles perfectly prepared for serving – and always within easy reach in your kitchen.
Fast – and thorough
The next pizza night? It’s bound to come.