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Recipes
Using the Dough Hook Attachment
Pizza Dough
Makes 4 pizzas
500g bread flour
3 tsp caster sugar
3 tsp salt
3 tsp dried yeast
250ml warm water
40ml olive oil
1. Place the flour, sugar, salt, yeast,
water and olive oil into the mixing
bowl with the dough hook attached
and knead for 1 minute on speed
setting 1.
2. Remove from the mixing bowl and
place into a lightly greased glass
bowl. Cover with plastic wrap and
place in a warm spot for 1 hour.
3. Place dough ball back into the mixing
bowl and knead for a further 30
seconds and then cut into 4 pieces.
Place each ball into a freezer bag
and store in the refrigerator for up to 4
days or the freezer for up to 3 months.
NOTE: When rolling out your
pizza dough, dust the rolling
pin and bench surface with a
small amount of flour
before rolling.
NOTE: Top with your favourite
toppings and then grated
mozzarella cheese. Choices
might include: sliced meats,
seafood, char grilled
vegetables, sliced fruits,
cheeses and herbs. For a sweet
pizza, try using a chocolate
hazelnut spread for the base
and topping with fruit, nuts and
a drizzle of honey.
Pasta Dough
Makes 4 serves
1 ¼ cups ‘OO’ flour
(an alternative is plain flour)
½ tsp salt
2 x 59g free range eggs, at room temperature
1 tbsp olive oil
1 tbsp cold water
Plain flour, extra, to dust
1. Place the flour, salt, eggs olive oil and
water into the mixing bowl with the
dough hook attached and knead for
1 minute on speed setting 1.
2. Remove from the mixing bowl and
process through a pasta maker to
make pasta or wrap in cling wrap and
store in the refrigerator for up to 3 days
or in the freezer for up to 3 months.
NOTE: Serve pasta with your
favourite pasta sauce or toss
through some fresh herbs and
grated cheeses.
NOTE: Cook pasta in boiling
water for 60 seconds or until it
floats to the surface.