Homemade Pizza
By Breville
Images
Serves
Makes enough dough for 8 (thin) Italian-style pizzas
Ingredients
- Pizza dough:
- 2 teaspoons dried yeast
- 1½ cups (375ml) lukewarm water
- 4 cups (600g) all-purpose (plain) flour
- Pinch sugar
- ¼ cup (60ml) olive oil
- 2 tablespoons semolina and plain flour (1+1), mixed for dusting
- 1 tablespoon tomato puree (passata)
- 1.4 ounces (40g) fresh mozzarella cheese, grated
- 8 slices (30g) salami
- 6 black olives, pitted, halved
- 10 basil leaves
Procedure
- Prep time: 10min
- Cook time: 1hr for proofing
To make the dough: Stir yeast in lukewarm water in a medium glass bowl. Set aside for 5 minutes or until foamy.
Add flour to the bowl of a bench top mixer. Add yeast, water, sugar and oil and knead, using the dough hook, for 8 minutes or until smooth and elastic. Transfer dough to a large glass bowl and cover with a clean tea towel or plastic wrap.
Select PROOF/Convection/85F/1hr. Place bowl on the bottom rack of the oven and press START. Proof dough for 1hr or until doubled in size.
Knock back dough and divide into 8 portions (120g) each.
To assemble the pizza: Scatter the semolina-flour mix onto a work bench. Roll out pizza dough thinly and place on the pizza pan.
Spread pizza base evenly with tomato puree, leaving a half inch border of crust. Scatter with mozzarella, then salami and olives. Sprinkle basil on top.
Select PIZZA/Convection/480F (250C)/8minutes. Press START to preheat.
Once preheat has finished place pizza pan on the bottom rack on position 7 and bake for 8 minutes or until cheese has melted and is golden in colour. Serve immediately.
Homemade Pizza
By Breville
Serves
Makes enough dough for 8 (thin) Italian-style pizzas
Ingredients
- Pizza dough:
- 2 teaspoons dried yeast
- 1½ cups (375ml) lukewarm water
- 4 cups (600g) all-purpose (plain) flour
- Pinch sugar
- ¼ cup (60ml) olive oil
- 2 tablespoons semolina and plain flour (1+1), mixed for dusting
- 1 tablespoon tomato puree (passata)
- 1.4 ounces (40g) fresh mozzarella cheese, grated
- 8 slices (30g) salami
- 6 black olives, pitted, halved
- 10 basil leaves
Procedure
- Prep time: 10min
- Cook time: 1hr for proofing
To make the dough: Stir yeast in lukewarm water in a medium glass bowl. Set aside for 5 minutes or until foamy.
Add flour to the bowl of a bench top mixer. Add yeast, water, sugar and oil and knead, using the dough hook, for 8 minutes or until smooth and elastic. Transfer dough to a large glass bowl and cover with a clean tea towel or plastic wrap.
Select PROOF/Convection/85F/1hr. Place bowl on the bottom rack of the oven and press START. Proof dough for 1hr or until doubled in size.
Knock back dough and divide into 8 portions (120g) each.
To assemble the pizza: Scatter the semolina-flour mix onto a work bench. Roll out pizza dough thinly and place on the pizza pan.
Spread pizza base evenly with tomato puree, leaving a half inch border of crust. Scatter with mozzarella, then salami and olives. Sprinkle basil on top.
Select PIZZA/Convection/480F (250C)/8minutes. Press START to preheat.
Once preheat has finished place pizza pan on the bottom rack on position 7 and bake for 8 minutes or until cheese has melted and is golden in colour. Serve immediately.