WOLSTEAD PRO RAPIDO - Page 8

WOLSTEAD PRO RAPIDO PIZZA OVEN OWNER’S MANUAL
RECIPE
Basic Pizza Dough Recipe
Makes approximately 8 pizzas
Equipment
• Large mixing bowl
• Flour sifter
• Jug
• Spoon or spatula
• Tea towel
• Rolling pin
Ingredients
• 1kg strong bread our
• A pinch of salt
• 14g dry yeast or 10g fresh
yeast
• 600-650ml of lukewarm
water
• 1 tsp of sugar
• Olive oil
• Semolina our
(for dusting and rolling)
Instruction
• Sift the bread our into a large bowl and make a
well in the middle.
• Mix water, oil, sugar and yeast in a jug.
• Add the liquid to the our and slowly mix to
combine.
• Knead the dough for 10 minutes on a lightly
oured surface until smooth and elastic, or mix for
5 minutes with a free-standing mixer and dough
hook.
• Dust the bowl and dough with semolina our
and cover with a damp tea towel. Leave in a
warm place for an hour or so, until the dough has
approximately doubled in size.
• Knock the air out of the dough using your sts,
remove the dough from the bowl and divide into
8 equal balls.
• Roll each ball out on a lightly oured surface and
shape into a rough circle.
• Add your favourite toppings.
• Follow instructions under ‘Cooking on the
Ceramic Stone’ section to cook the pizza.