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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
1
⁄3 cup fresh ricotta, crumbled
¼ cup grated mozzarella cheese
¼ cup 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.