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20
PAge heAder.....
RECIPES
PIZZA BASE
Makes 4 twelve inches pizzas
INGREDIENTS
500g (strong bakers) flour or plain flour
3 teaspoons dry yeast
3 teaspoons sugar
2 teaspoons salt
1 tablespoon olive oil
1 cup lukewarm water
METHOD
1. Place flour into a large mixing bowl and
make a well in the centre.
2. Add yeast, sugar, salt, olive oil and water
and stir until combined.
3. Turn out onto a lightly floured surface
and knead for 5–10 minutes or until a
smooth ball forms.
4. Place dough ball into a lightly oiled
bowl, cover with cling film or clean
cloth. Set aside in a warm drought free
place for 30 minutes or until dough has
doubled in size.
5. Turn dough out on a floured surface
and knock back (punch) the dough to
remove excess air, lightly knead.
6. Divide dough as required.
PIZZA BIANCO
Makes 4 serves
INGREDIENTS
170g fresh pizza dough
1
⁄3 cup fresh ricotta, crumbled
¼ cup grated mozzarella cheese
¼ cup grated provolone cheese
2 tablespoons grated Parmigian
1 garlic clove, finely sliced
1 teaspoon finely chopped fresh rosemary
Sea salt to taste
METHOD
1. Turn the ON/OFF switch to the
ON position.
2. Preheat Pizza oven on setting PREHEAT
for 15 minutes.
3. Roll out pizza dough to form a 24cm
disc and place onto a large square of
baking paper.
4. Prick base with a fork or pizza docker
5. Spread base with ricotta, mozzarella,
provolone and parmesan. Sprinkle over
garlic and rosemary.
6. Select THIN crust setting.
7. Transfer pizza and baking paper
together onto pizza stone and close lid.
Cook for 2 minutes.
8. Open lid and slide paper out carefully;
close lid and turn cook 4–6 minutes or
until cooked to your liking.
9. Monitor cooking progress through
viewing window. Topping should be
melted and golden and base crisp
and brown.
10. Open lid carefully with oven mitt and
remove pizza onto a chopping board.
Season with sea salt and cut into 8 wedges.
Serve immediately.
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