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RECIPES
PIZZA DOUGH
Yield: Two 13 pizza doughs
INGREDIENTS
¾ Cup + 2 tablespoons (210 ml) Warm water
1 ¾ Teaspoons (8 ml) Quick Rise Instant Yeast
1 Teaspoon (5 ml) Honey
2 Cups (500 ml) Unbleached all purpose flour
3 Tablespoons (45 ml) Yellow cornmeal (optional)
1 Teaspoon (5 ml) Kosher salt
METHOD
1. In a small bowl, dissolve the honey in
water. Sprinkle the yeast on top of the
water and let stand for 3 minutes. In a
medium bowl, mix together the flour,
cornmeal (if using) and salt. Pour the
water/yeast mixture into the flour and
mix to form a ball. Transfer the contents
onto a working surface and knead the
dough for approximately 7 to 10 minutes
or until you have formed a smooth and
elastic dough.
2. Grease the bottom and sides of a
clean medium size bowl with olive oil
(approximately 1 teaspoon).
3. Place the ball inside the bowl; turn it
over to grease the underside. Cover
the bowl lightly with plastic wrap
and set aside. Allow the dough to rise
approximately 30 minutes.
4. When the dough is proofed, divide it in
half. Stretch the dough to fit the Breville
non-stick pizza pan and top with your
favorite toppings.
5. To bake the pizza turn the funtion dial
until the indicator on the LCD screen
points to PIZZA function.
6. De-select the FROZEN and
CONVECTION settings. Bake the pizza
for the default temperature time.
TIP
For a crispier crust, add one
more minute.
PIZZA RECIPE SUGGESTIONS
There are no right or wrong pizza
combinations. The best ingredients could
be the leftovers found in your very own
fridge. Here are some of our suggestions to
wet your palate.
MARGHERITA
½ cup Tomato Sauce (page 62), ¾ cup torn
bocconcini cheese, fresh basil and fresh
oregano for garnish. Drizzle with olive
oil. Bake using the default PIZZA setting,
de-select the FROZEN and CONVECTION
settings and press START/CANCEL to
activate.
MODA
Spread ½ cup Tomato Sauce (page 62) on
the dough, decorate with torn fresh basil,
sprinkle ½ cup mozzarella cheese, L cup
crumbled goat cheese, L cup Balsamic
Caramelized Onions (page 61), ¼ cup
dry black olives, 10 cherry tomato halves
(seeded and water removed) or Roasted
Yellow Peppers (page 60) and ¹/
³
cup
Roasted Chicken Breast (page 61).
Bake using the default PIZZA setting, de-select
the FROZEN and CONVECTION settings
and press START/CANCEL to activate.
PARMA-ZOLA
Drizzle olive oil on the rolled pizza dough.
Spread artichoke puree and top with three
slices torn Prosciutto di Parma, thinly
sliced sundried tomatoes and dot with
Gorgonzola cheese and lightly toasted
walnuts. Bake using the default PIZZA
setting, de-select the FROZEN and
CONVECTION settings and press
START/CANCEL to activate.
After baked, drizzle with basil oil.
BOV800XL_IB_H11.indd 63 21/03/11 9:57 AM