4
INGREDIENTS
1¼ tsp active dry yeast
330g cups warm water (40°C)
¼ tsp sugar
440 to 495 unsifted plain our
1 tsp salt
2 tbsp olive oil
METHOD
1. Sprinkle yeast over water, add sugar and let stand for 5 minutes until yeast is dissolved.
2. Add 3 cups our, salt and olive oil. With multi processor running – using the dough blade,
gradually add yeast mixture down small feed chute (black). Add additional our to make
soft dough. Continue processing dough for 1 minute.
3. Transfer dough to lightly oured board. Shape into ball and cover with towel or large bowl.
Let dough rest for 10 minutes.
4. On lightly oured board, knead several times until smooth and elastic; form into ball. Place
in greased bowl, turning to grease the top. Cover and let rise at room temperature until
doubled in bulk. (About 1 hour)
5. Punch dough down, and roll out to a circle approximately 35cm diameter.
PIZZA DOUGH
Large workbowl, dough blade
Makes 1 base, approx. 35cm diameter
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