51
Pizza Dough
Makes two 30cm pizzas or four 20cm Pizzas
300g plain fl our
1 tsp salt
1 ½ tsp easy blend dry yeast
½ tsp sugar
1 ½ tsp extra virgin olive oil
250ml warm water
• Insert the dough blade into the large work bowl, add the fl our, salt, yeast and sugar
replace the lid and process to combine.
• Remove the small pusher and with the processor running, pour the oil and water through
the small feed tube. Once the dough starts to clean the inside of the work bowl and
forms a ball, process it for 30 seconds to knead it. The dough might be slightly sticky.
• Transfer to a clean bowl and cover it with cling fi lm that has been lightly oiled on
the side that is facing the dough. Leave to rise in a warm place for approximately 45
minutes.
• Place dough on a lightly fl oured surface and knead. Roll into desired sizes and follow
desired recipe for topping and cooking. See page 52 for a Margherita recipe and page 53
for a Pesto, Cheese & Fresh Tomato Pizza recipe.
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