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53
PAge heAder.....
RECIPES
BASIC PIZZA DOUGH
Makes enough for four 30cm thin crust
pizzas or two 30cm thicker crust pizza
INGREDIENTS
3 teaspoons dry yeast
3 teaspoons sugar
1 tablespoon olive oil
1 cup (250ml) lukewarm water
3 cups (450g) bakers flour
3 teaspoons salt
METHOD
1. Add yeast, sugar, olive oil and water to a
large bowl; stir until combined.
2. Assemble mixer using the dough hook.
Add flour to mixer bowl. Turn mixer
to KNEAD/FOLD setting; add yeast
mixture and knead for 4–5 minutes
until smooth and elastic.
3. Place dough ball into a lightly oiled
bowl, cover and rest in a warm draught
free place for 30 minutes or until dough
has doubled in size. Turn dough out on
a floured surface and knock back
(punch) the dough to remove excess air,
lightly knead.
4. For thin crust, divide dough into
4 x 170g dough balls and set aside
until required.
5. For thicker crust, divide dough into
2 even dough balls and set aside
until required.
PASTA DOUGH
Serves 4–6
INGREDIENTS
250g 'OO' Flour
Pinch salt
2 eggs
3 egg yolks
1 tablespoon olive oil
METHOD
1. Assemble mixer using the dough hook.
Place flour and salt into mixer bowl.
Make a well and add eggs, yolks and
olive oil.
2. Turn mixer to KNEAD/FOLD setting
and mix for about 4–5 minutes or until
dough combines. If dough has not
combined add 1–2 teaspoons water
if needed.
3. Remove dough from bowl and cover
with plastic wrap and allow to rest for
1–2 hours.
4. Use a pasta machine to make pasta.
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