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PIZZA DOUGH
Use store bought pizza dough (thawed) or make your own pizza dough. Spread dou-
gh on a floured surface and shape into 12” rounds. Place round on wooden pizza
peel and build pizza with desired ingredients.
BASIC PIZZA DOUGH
1 Tbsp white sugar
1 cup warm water (110 to 115°F)
1 envelope dry yeast (1/4 ounce)
3 1/4 cups all purpose flour
1 tsp salt
1/4 cup olive oil
In large bowl, sprinkle envelope of dry yeast over the warm water. Let stand for 5
minutes. Stir in salt and olive oil. Add flour and mix together until flour is the consi-
stency of an elastic ball (about 5 minutes). If desired, add another cup of flour to
make a softer dough. Dough should form moist, but not wet, ball.
Place dough in a large covered bowl and let rise at room temperature (65 to 75°F)
for 4 to 6 hours. Dough may be made the day before use and kept in the refrigeator,
but make sure dough is at room temperature before shaping.
NEAPOLITAN PIZZA
Makes 2 –12” pizzas.
3 cans (14 oz.) Italian–style tomatoes (in liquid)
1 can (6 oz.) tomato paste
1 tsp dry basil
1 tsp oregano
1/2 tsp rosemary
3 cups shredded mozzarella cheese
1 lb. Italian sausage meat
1/2 cup grated Parmesan cheese
Olive oil as required
1. Preheat your Pizza maker at 260°C
2. Combine tomatoes, paste and spices. Chop canned tomatoes and bring to a
boil, stirring occasionally.
3. Reduce to 2 cups of sauce.
4. Crumble sausage into frying pan with small amount of oil. Brown, drain and set
aside.
5. Brush oil onto 2–12” pizza rounds and top each with half of ingredients.
Beginning with tomato sauce, add a layer of browned sausage and sprinkle
with mozzarella.
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PIZZA MAKER INSTR. 27/09/04 12:13 Side 16