Pizza Dough
The Pizza Dough setting is suitable for all your favourite pizza and focaccia recipes.
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy.
Procedure
. Place ingredients into bread pan, in the exact order listed in the recipe.
2.Wipe spills from outside of bread pan.
3.Insert the bread pan into position in the baking chamber and close the lid.
4.Press ‘SELECT’ to access DOUGH – PIZZA setting.
5.Press ‘START/PAUSE’ to commence operation.
6.At the end of the setting, press ‘STOP’.
7.Remove bread pan from the baking chamber and remove pizza dough which is now ready for hand shaping and baking.
8.Turn the dough out onto a lightly floured surface and knead for 1 minute by hand to a
SEQUENCE FOR ‘DOUGH-PIZZA’ SETTING:
KNEAD 1 | KNEAD 2 | RISE 1 | RISE TEMP | TOTAL TIME |
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5min | 15min | 30min | 32°C | 50min |
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PIZZA DOUGH |
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INGREDIENTS |
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Water | 200ml |
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Olive oil | 1 tablespoon |
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Salt | 1 teaspoon |
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Bread flour | 375g/ 2½ cups |
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Tandaco yeast | 1¾ teaspoons |
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SETTING: DOUGH – PIZZA |
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Suggested toppings
Tomato paste, mushrooms, capsicums, onions, tomatoes, capers, pineapple pieces, olives, herbs, salami, ham, anchovies, sardines, cheese (i.e. grated mozzarella, Parmesan).
Handshaping procedure
. Roll dough on a lightly floured surface into a 25cm round for a thick based pizza or into 2 × 20cm rounds for a thinner based pizza.
2.Place onto a lightly greased baking tray. Spread or sprinkle pizza with selected toppings.
3.Bake in a preheated oven at 200°C for
FOCACCIA
INGREDIENTS |
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Water | 250ml |
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Olive oil | 2 tablespoons |
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Salt | 1 teaspoon |
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Sugar | 2 teaspoons |
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Bread flour | 450g/ 3 cups |
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Tandaco yeast | 2¼ teaspoons |
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SETTING: DOUGH – PIZZA |
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TOPPING |
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Olive oil | ¼ cup |
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Rock salt | ¼ cup |
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Black olives, sliced | 1⁄3 cup |
Handshaping procedure
For a thick Focaccia:
. Press dough into a lightly greased
19cm × 29cm lamington pan.
2.Cover loosely with lightly greased plastic wrap and stand in a warm area for 30 minutes or until doubled in size.
3.Remove plastic wrap, brush dough with olive oil and sprinkle with rock salt and olives.
4.Bake in a preheated oven at 200°C for
For a thin Focaccia:
. Roll dough on a lightly greased baking tray until 2cm thick. Prepare as for a thick Focaccia.
R24
