Pizza Dough

Basic Pasta Dough

Makes four 8-inch pizzas

INGREDIENTS

1 package active dry or fresh yeast

1 teaspoon honey

1 cup warm water (105° to 115°)

METHOD

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil, plus more for brushing Toppings of your choice

Makes about 1 1/2 pounds, serves 6 to 8

INGREDIENTS

1 1/2 cups semolina flour

1 1/2 cups all-purpose flour

2 teaspoons salt

4 large eggs

2 tablespoons olive oil

1In a small mixing bowl dissolve the yeast and honey with 1/4 cup of the warm water.

2Fit the mixer with the dough hooks.

3In a large bowl, use speed 1 to mix flour and salt thoroughly for

4 to 5 seconds. Increase speed to 3 and add the oil and the yeast mixture to the flour. Slowly add the remaining 3/4 cup of warm water. As you are mixing, all of the dough from the sides of the bowl must be incorporated. A ball will start to form; continue beating for 5 minutes.

4Turn the dough onto a lightly floured surface and continue to knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with clean, damp towel and let it rise in a warm spot for 30 minutes.

5Divide the dough into 4 equal parts and roll into balls.

Work each ball by pulling down the sides and tucking under the bottom. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a clean, damp towel and let rise in a warm place for 15 minutes. At this point, the balls can be wrapped in plastic wrap and refrigerated for up to 2 days. Make sure you wrap loose, but secure enough that the dough does not ooze out.

6Place a pizza stone on the middle rack and preheat the oven to 500°.

7To prepare each pizza,dip the ball of dough into flour, shake off excess flour, place dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough to form an 8-inch circle, with outer border a little thicker than the inner circle. Lightly brush the inner circle of the dough with oil and arrange the toppings of your choice over the inner circle.

8Using a lightly floured baker's peel or a rimless flat baking tray, slide pizza onto the baking stone and bake until the pizza crust is nicely browned,10 to 12 minutes. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.

13

METHOD

1In a large bowl, combine salt and flours.

2Create a well in the middle of the flour. Crack the eggs and place them in the well; pour oil over eggs.

3With the mixer fitted with the dough hooks, begin kneading the dough with the mixer on speed 3. Increase the speed to 5 and knead until a ball is formed.

4Make sure to knead all of the remaining flour which may be on bottom or sides of bowl. Continue to knead ball by hand onto a lightly floured surface until a smooth ball is achieved.

5Wrap in plastic wrap and let rest at room temperature for 30 minutes.

6Cut dough into 4 equal pieces and roll out 1 piece at a time, keeping the remaining dough wrapped until needed. Cut as desired.

14

Page 7 Page 9
Page 8
Image 8
Wolfgang Puck BHM00240 manual Pizza Dough Basic Pasta Dough
Page 7 Page 9

BHM00240 specifications

Wolfgang Puck BHM00240 is a notable addition to the culinary landscape, designed to elevate home cooking with its impressive array of features and cutting-edge technologies. This versatile kitchen appliance serves as both a multifunctional pressure cooker and a slow cooker, making it an invaluable tool for both novice cooks and seasoned chefs alike.

One of the standout features of the Wolfgang Puck BHM00240 is its user-friendly interface, featuring a digital LCD display that allows for easy navigation through the various cooking modes. With preset functions for pressure cooking, slow cooking, sautéing, steaming, and more, it caters to diverse cooking needs. This all-in-one approach combines convenience with efficiency, enabling users to prepare a wide variety of dishes with minimal effort.

The pressure cooking technology is particularly noteworthy, as it significantly reduces cooking times while preserving the flavors and nutrients of ingredients. The BHM00240 boasts a powerful heating element that quickly reaches optimal pressure, ensuring that meals are not only prepared faster but also more consistently. This feature is especially beneficial for busy individuals and families seeking to enjoy homemade meals without spending excessive time in the kitchen.

In addition to pressure cooking, the slow cooking function offers a unique way to develop rich flavors over an extended period. With adjustable temperature settings, users can customize the cooking process to suit their tastes, from a low simmer to a high heat. This dual functionality appeals to a broad range of culinary styles, accommodating everything from hearty stews to delicate desserts.

Safety is paramount in the design of the BHM00240, which is equipped with multiple safety features such as a locking lid, pressure release valve, and thermal protection. These measures ensure peace of mind while cooking, allowing users to focus on creating delightful dishes without concern for kitchen accidents.

The removable non-stick inner pot enhances the overall cooking experience by facilitating easy cleanup, while also promoting healthy cooking by reducing the need for excess oils. Additionally, the compact size of the Wolfgang Puck BHM00240 makes it an ideal fit for kitchens with limited counter space, without sacrificing functionality.

In conclusion, the Wolfgang Puck BHM00240 stands out for its innovative technology and versatile features, making it an essential tool for those looking to enhance their culinary skills. With its blend of pressure and slow cooking capabilities, safety measures, and user-friendly design, it provides an efficient way to create a variety of meals, making home cooking a delightful experience.
Top Page Image Contents