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Dough continued
Pizza Dough
Water, Luke-warm 290mls
Olive Oil 2 tablespoons
Salt ½ teaspoon
Sugar 1 teaspoon
Plain Flour 450g
Dry yeast 2 ½ teaspoons
1. On completion, remove the dough from the bread maker. Ensure the blade is removed from
the dough before shaping.
2. Grease 2 pizza trays. Preheat oven to Hot (220°C/200°C fan-forced).
3. Divide dough in half. On a lightly floured surface, roll each portion into a circle. Place onto
prepared trays and stretch to fit the tray.
4. Spread pizza bases with your favourite toppings. Stand for about 1 hour to rise slightly. Cook
for 15 minutes or golden and cooked through.
1. On completion, remove the dough from the bread maker. Ensure the blade is removed from
the dough before rolling.
2. Divide dough into 4 portions. Cover to prevent drying. Working with one portion at a time,
pass dough through a pasta machine several times and cut to the desired width.
3. Hang pasta over a rod or rolling pin to dry for at least 1 hour.
4. Cook pasta in boiling salted water for 8-10 minutes or until cooked as desired. Serve with
pasta sauce of your choice.
Note: We recommend that you check your mixture after 5 minutes of mixing and scrape down
the corners if necessary.
Basic Pasta Dough
Eggs 4
Olive Oil 2 tablespoons
Plain Flour 500g