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
Now with the Breville+ experience, which includes step-by-step recipes, live, on-demand classes and more. All recipes are fully tested by the Breville Test Kitchen and ChefSteps to work with Breville products, so you can nail it the first time, every time.
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.
- 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
Now with the Breville+ experience, which includes step-by-step recipes, live, on-demand classes and more. All recipes are fully tested by the Breville Test Kitchen and ChefSteps to work with Breville products, so you can nail it the first time, every time.
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.
- 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.