The joy of making your own pizza in the Kambrook Rotating Stone Pizza Oven is selecting pizza toppings and using a combination of your favourite ingredients.
The recipes included in this book are simple and use basic everyday ingredients that are widely available. Use them as a starting point to develop your own delicious combinations that suit your personal tastes.
Ensure that pizzas are less then 30cm in diameter and that pizza topping are well below the heating element to avoid over browning.
For quick and easy pizzas, use pre-purchased bases or use other bread such as Lebanese bread, pita bread or lavosh bread. English muffins also make great bases for mini pizzas. Pre-heat the Pizza Oven using setting 2, top with desired ingredients, close the lid and allow to cook for 10-15 minutes (see page 6 for cooking times).
Alternatively, try one of the following fresh pizza dough recipes (page 8).
THIN BASE PIZZA DOUGH
Makes 2 x 25cm pizza bases
1 x 7g packet instant active dry yeast ¼ teaspoon sugar
1½-2 cups (375-500ml) lukewarm water 4 cups (600g) bread or baker’s flour
(or 1-2 tablespoons gluten flour to 4 cups plain flour)
¼ teaspoon salt
1 tablespoon olive oil
1.Combine yeast, sugar and 1¼ cups water in a small bowl. Stir to combine, cover with plastic wrap and set aside in a warm place until mixture starts to sponge (bubble), approximately 10-15 minutes.
2.Place flour and salt into the bowl of a Kambrook mixer with dough hooks inserted. Turn mixer to a low setting and pour in yeast mixture and oil. If necessary add more water until the dough is smooth and elastic and starts to form a ball.
THICK BASE PIZZA DOUGH
Makes 2 x 25cm pizza bases
1 x 7g packet instant active dry yeast ¼ teaspoon sugar
1½-2 cups (375-500ml) lukewarm milk 4 cups (600g) bread or baker’s flour
(or 1-2 tablespoons gluten flour to 4 cups plain flour)
1 teaspoon salt
1 x 60g egg ¼cup olive oil
1. Combine yeast, sugar and 1½ cups milk in |
a small bowl. Stir to combine, cover with |
plastic wrap and set aside in a warm place |
until mixture starts to sponge (bubble), |
approximately 10-15 minutes. |
2. Place flour and salt into the bowl of a |
Kambrook mixer with dough hooks inserted. |
Stir egg and oil into yeast mixture.Turn |
mixture to a low setting and pour in yeast |
mixture. If necessary add more milk until the |
dough is smooth and elastic and starts to form |
WHOLEMEAL BASE PIZZA DOUGH
Makes 2 x 25cm pizza bases
1 x 7g packet instant active dry yeast ¼ teaspoon sugar
1½-2 cups (375-500ml) lukewarm water 2 cups (300g) bread or baker’s flour
(or ½-1 tablespoon gluten flour to 2 cups plain flour)
2 cups wholemeal flour ¼ teaspoon salt
1 tablespoon olive oil
1. Combine yeast, sugar and 1¼ cups water |
in a small bowl. Stir to combine, cover with |
plastic wrap and set aside in a warm place |
until mixture starts to sponge (bubble), |
approximately 10-15 minutes. |
2. Place flours and salt into the bowl of a |
Kambrook mixer with dough hooks inserted. |
Turn mixer to a low setting and pour in yeast |
mixture and oil. If necessary add more water |
until the dough is smooth and elastic and |
starts to form a ball. |
DOUGHS
Making your own pizza dough can be fun, easy and very rewarding. It does take time, pizza dough needs 30-60 minutes to rise.The dough can be frozen in portion size balls and stored for future use.When needed simply bring to room temperature then roll the dough to the desired thickness, thick or thin.
If a gluten/wheat-free pizza base is required there are many commercially prepared gluten-free pizza bases available in supermarkets and health food stores.Alternatively gluten/wheat-free bread mix can be used to prepare pizza dough – refer to manufacturers directions for preparation and cooking times.
Pre-heat the Pizza Oven using setting 3 when cooking pizzas made with fresh dough.When ready, place pizza dough directly onto heated pizza stone.
3.Turn dough out onto a lightly floured surface, knead for 5 minutes and form into a ball. Place dough in a large bowl lightly brushed with olive oil. Loosely cover with lightly greased plastic wrap and stand in a warm area for 30- 60 minutes or until doubled in size.
4.Remove plastic warp and knead dough on a lightly floured surface for 1-2 minutes. Divide dough into two equal portions, and knead each into a ball.
5.Roll each dough portion with a lightly floured rolling pin to the desired size (approximately 25cm) and top with favourite pizza toppings.
| a ball. |
3. | Turn dough out onto a lightly floured surface, |
| knead for 5 minutes and form into a ball. Place |
| dough in a large bowl lightly brushed with |
| olive oil. Loosely cover with lightly greased |
| plastic wrap and stand in a warm area for 30- |
| 60 minutes or until doubled in size. |
4. | Remove plastic warp and knead dough on a |
| lightly floured surface for 1-2 minutes. Divide |
| dough into two equal portions, and knead |
| each into a ball. |
5. | Roll each dough portion with a lightly floured |
| rolling pin to the desired size (approximately |
| 25cm) and top with favourite pizza toppings. |
3. | Turn dough out onto a lightly floured surface, |
| knead for 5 minutes and form into a ball. Place |
| dough in a large bowl lightly brushed with |
| olive oil. Loosely cover with lightly greased |
| plastic wrap and stand in a warm area for 30- |
| 60 minutes or until doubled in size. |
4. | Remove plastic warp and knead dough on a |
| lightly floured surface for 1-2 minutes. Divide |
| dough into two equal portions, and knead |
| each into a ball. |
5. | Roll each dough portion with a lightly floured |
| rolling pin to the desired size (approximately |
| 25cm) and top with favourite pizza toppings. |
