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PAge heAder.....
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.
RECIPES
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
½ teaspoon 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.