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 5–10 minutes or until a smooth ball forms.

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

13 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 PRE-HEAT setting for 20–30 minutes.

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 6–8 minutes or until cooked to your liking.

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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