WHAT YOU CAN COOK
From oven to table. Real cooking, real results.
Authentic photographs of bread, pizza, desserts and other dishes prepared in SAF ovens.
PIZZAS ON A PEEL, ON STONE AND ON MULTIPLE LEVELS.
Pizza
LOAVES, ROLLS AND TRADITIONAL BREADS.
Bread
BISCUITS, FESTIVE SWEETS AND TRAY BAKES.
Desserts
OTHER DISHES
And much more.
SAF ovens can also be used to cook meat, fish, focaccia and Sardinian specialities such as pistoccu and pane carasau, using the cooking method appropriate to each dish.
See videos and photos ↗FROM THE ORIGINAL SAF RECIPE BOOK
Recipes for the SAF Quadro oven
The temperatures shown are those displayed on the thermometer on the Quadro oven door. In parentheses we also give the estimated temperature at the centre of the cooking chamber, approximately 50 °C higher. Times and temperatures are indicative.
Pane moddizzosu160–170 °C on the thermometer (around 210–220 °C at the centre)Time: About 45 minutesRead the recipe +
Ingredients
8 kg of flour (5 kg Italian type 00 and 3 kg finely milled durum wheat semolina); 70 g fresh baker’s yeast; 160 g salt; about 4 litres of water.
Method
Knead the semolina with half a litre of water for 15 minutes. Add the other ingredients and knead for about 45 minutes, incorporating the remaining water during the final 15 minutes. Leave to rise for two hours. Bake once the temperature has stabilised, dusting the peel with flour. For larger loaves, swap the breads between the two shelves halfway through baking.
Temperature: 160–170 °C on the door thermometer (approximately 210–220 °C at the centre of the cooking chamber).
Olive-oil bread rolls150 °C on the thermometer (around 200 °C at the centre)Time: 20 minutesRead the recipe +
Ingredients
1 kg Italian type 00 flour; 100 g olive oil; 20 g salt; 20 g sugar; 550 ml water; 50 g fresh baker’s yeast.
Method
Mix to form a smooth dough. Roll approximately 200 g portions into strips 15–20 cm long, then roll them up. Leave to rise for one hour and make a cut down the centre before baking.
Temperature: 150 °C on the door thermometer (approximately 200 °C at the centre of the cooking chamber).
Potato bread150 °C on the thermometer (around 200 °C at the centre)Time: 20–30 minutesRead the recipe +
Ingredients
1.5 kg potatoes; 4.5 kg finely milled durum wheat semolina; 50 g fresh baker’s yeast; salt (quantity not specified in the original recipe).
Method
Boil and mash the potatoes. Prepare the dough with flour, salt and yeast, add the potatoes and work until smooth. Baking time varies with loaf size.
Temperature: 150 °C on the door thermometer (approximately 200 °C at the centre of the cooking chamber).
Pistoccu ogliastrino190 °C on the thermometer (around 240 °C at the centre)Time: A few seconds to puff upRead the recipe +
Ingredients
10 kg mixed flour (wholemeal and semolina); 3 kg boiled potatoes; 80 g fresh baker’s yeast; water as needed; 15 g salt per kg of flour.
Method
Make the dough using the listed ingredients. Baking is very quick: the bread puffs up within seconds.
Temperature: 190 °C on the door thermometer (approximately 240 °C at the centre of the cooking chamber).
Italian ring biscuits140–150 °C on the thermometer (around 190–200 °C at the centre)Time: 20 minutesRead the recipe +
Ingredients
1 kg Italian type 00 flour; 400 g sugar; 200 g lard; 9 egg yolks; 2 whole eggs; 2 sachets baking powder; a small glass of vermouth or white Martini; grated zest of 2 lemons.
Method
Mix the ingredients, shape into rings and bake.
Temperature: 140–150 °C on the door thermometer (approximately 190–200 °C at the centre of the cooking chamber).
Abruzzo-style cantuccini140 °C on the thermometer (around 190 °C at the centre)Time: Two baking stages; duration not specifiedRead the recipe +
Ingredients
1 kg Italian type 00 flour; 600 g almonds; 700 g sugar; 2 sachets baking powder; grated zest of 3 lemons; 10 eggs.
Method
Mix the ingredients, adding more flour if needed. Bake the logs, remove from the oven, cut into slices and bake again.
Temperature: 140 °C on the door thermometer (approximately 190 °C at the centre of the cooking chamber).
Amaretti130–140 °C on the thermometer (around 180–190 °C at the centre)Time: 20 minutesRead the recipe +
Ingredients
1 kg ground almonds; 80 g ground bitter almonds; 10–15 egg whites beaten until stiff; 800 g sugar plus 200 g for coating; grated zest of 2 lemons; a small glass of sambuca.
Method
Mix the ingredients, shape the amaretti and roll them in sugar before baking. The number of egg whites depends on their size and the moisture of the almonds.
Temperature: 130–140 °C on the door thermometer (approximately 180–190 °C at the centre of the cooking chamber).
Papassini130–140 °C on the thermometer (around 180–190 °C at the centre)Time: 15 minutesRead the recipe +
Ingredients
1 kg Italian type 00 flour; 5 eggs; 200 g lard; 300 g sugar; 2 sachets baking powder; 2 small glasses of saba (reduced grape must); 250 g each of almonds, walnuts, hazelnuts and raisins.
Method
Soak the raisins in Marsala wine for at least half an hour. Chop the nuts, prepare the dough from the listed ingredients, shape the papassini and bake.
Temperature: 130–140 °C on the door thermometer (approximately 180–190 °C at the centre of the cooking chamber).