Breville BSB530XL manual Basic Pizza Dough, Pizza Sauce, PAgeRECIPESheader, Ingredients, Method

PAgeRECIPESheader.....

BASIC PIZZA DOUGH

Makes 2 thick style pizzas or 3 thin style pizzas

INGREDIENTS

2 teaspoons dry yeast

2 teaspoons sugar

2⁄3 cup (160ml) cup lukewarm water

1 tablespoon olive oil

2 cups (300g) 00 flour or all purpose flour

2 teaspoons salt

METHOD

1.Place yeast, sugar, water and olive oil in a small bowl and stir to combine.

2.Assemble the food processing bowl using the S Blade™.

3.Place flour, yeast mixture and salt into the processing bowl. Place lid on bowl.

4.Select speed 15 and process until mixture just forms a ball (about 10–15seconds). Do not over process. Turn out onto a lightly floured surface and knead for 3–4 minutes or until a smooth ball forms.

5.Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm draught free place for 30 minutes or until dough has doubled in size. Turn dough out on a floured surface and punch the dough to remove excess air, lightly knead.

6.For thin crust, divide dough into 3 dough balls and set aside until required.

7.For thicker crust, divide dough into 2 even dough balls, cover and set aside until required.

CAUTION

To reduce the risk of fire and electric shock, do not process for more than 15 seconds with this recipe.

Pizza Sauce

Makes 1½ cups

INGREDIENTS

1 medium red onion, quartered

3 cloves garlic

1 tablespoon olive oil

28oz (800g) can whole roma tomatoes 1 tablespoon chopped fresh oregano

½teaspoon dried chilli flakes 1 bay leaf

1 teaspoon sugar

Salt and Pepper to taste

METHOD

1.Assemble processing bowl with S Blade™.

2.Add onion and garlic to processing bowl. Place lid on bowl. Select speed 15 and pulse until finely chopped.

3.Heat oil in a medium sized saucepan; add onion mixture and cook, stirring occasionally, until onions are translucent.

4.Place tomatoes into processing bowl and pulse until finely chopped. Add tomatoes to onion mixture with oregano, chilli flakes, bay leaf and sugar.

5.Bring mixture to a boil then reduce to a simmer and cook for 10–15 minutes or until thickened.

6.Allow to cool; remove bay leaf and store in an airtight container for up to 7 days in the refrigerator. Sauce can also

be frozen.

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