RECIPES
Pizza Dough
Makes 4 twelve inches pizzas
Ingredients
15 oz 00 (strong bakers) flour or plain flour
1 tablespoon dry yeast
1 tablespoon sugar
2 teaspoons salt
1 tablespoon olive oil
9 fl oz lukewarm water
METHOD
1.Place flour into a large mixing bowl and make a well in the center.
2.Add yeast, sugar, salt, olive oil and water and stir until combined.
3.Turn out onto a lightly floured surface and knead for
4.Place dough ball into a lightly oiled bowl, cover with plastic wrap or clean cloth. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size.
5.Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead.
6.Divide dough as required.
Pizza Bianco
Makes 4 serves
Ingredients
6 oz fresh pizza dough
1⁄3 cup fresh ricotta, crumbled
¼cup grated mozzarella cheese
¼cup grated provolone cheese
2 tablespoons grated Parmigian
1 garlic clove, finely sliced
1 teaspoon finely chopped fresh rosemary Sea salt to taste
METHOD
1.Turn the ON/OFF switch to the ON position.
2.Preheat pizza oven on
3.Roll out pizza dough to form a 9½ inch disc and place onto a floured pizza peel.
4.Prick dough with a fork or pizza docker
5.Spread dough with ricotta, mozzarella, provolone and parmesan. Sprinkle over garlic and rosemary.
6.Select THIN crust setting.
7.Transfer pizza onto pizza stone and close lid.
8.Cook pizza for
9.Monitor cooking progress through viewing window. Topping should be melted and golden and dough crisp and brown.
10.Open lid carefully with oven mitt and remove pizza onto a cutting board.
Season with sea salt and cut into 8 wedges. Serve immediately.
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