Pizza Dough - Breville BOV800XL Instruction Booklet

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RECIPES

PIZZA DOUGH

Yield: Two 13 pizza doughs
¾ Cup + 2 tablespoons (210 ml) Warm
water
1 ¾ Teaspoons (8 ml) Quick Rise Instant
Yeast
1 Teaspoon (5 ml) Honey
2 Cups (500 ml) Unbleached all purpose
fl our
3 Tablespoons (45 ml) Yellow cornmeal
(optional)
1 Teaspoon (5 ml) Kosher salt
1. In a small bowl, dissolve the honey in
water. Sprinkle the yeast on top of the
water and let stand for 3 minutes. In a
medium bowl, mix together the fl our,
cornmeal (if using) and salt. Pour the
water/yeast mixture into the fl our and mix
to form a ball. Transfer the contents onto
a working surface and knead the dough
for approximately 7 to 10 minutes or until
you have formed a smooth and elastic
dough.
2. Grease the bottom and sides of a clean
medium size bowl with olive oil
(approximately 1 teaspoon).
3. Place the ball inside the bowl; turn it over
to grease the underside. Cover the bowl
lightly with plastic wrap and set aside.
Allow the dough to rise approximately
30 minutes.
4. When the dough is proofed, divide it in
half. Stretch the dough to fi t the Breville
non-stick pizza pan and top with your
favorite toppings.
5. To bake the pizza turn the funtion dial
until the indicator on the LCD screen
points to PIZZA function.
6. De-select the FROZEN and
CONVECTION settings. Bake the pizza
for the default temperature time.
58
BOV800XL_IB_ENG_FA.indd 58 BOV800XL_IB_ENG_FA.indd 58
TIP: For a crispier crust, add one more
minute.
PIZZA RECIPE SUGGESTIONS
There are no right or wrong pizza
combinations. The best ingredients could
be the leftovers found in your very own
fridge. Here are some of our suggestions
to wet your palate.
Margherita
½ cup Tomato Sauce (Page 57), ¾ cup
torn bocconcini cheese, fresh basil and
fresh oregano for garnish. Drizzle with olive
oil. Bake using the default PIZZA setting,
de-select the FROZEN and CONVECTION
settings and press START/CANCEL to
activate.
Moda
Spread ½ cup Tomato Sauce (Page 57) on
the dough, decorate with torn fresh basil,
sprinkle ½ cup mozzarella cheese, 1/3 cup
crumbled goat cheese, 1/3 cup Balsamic
Caramelized Onions (Page 56), ¼ cup
dry black olives, 10 cherry tomato halves
(seeded and water removed) or Roasted
Yellow Peppers (Page 54) and ¹/ ³ cup
Roasted Chicken Breast (Page 56).
Bake using the default PIZZA setting,
de-select the FROZEN and CONVECTION
settings and press START/CANCEL to
activate.
Parma-Zola
Drizzle olive oil on the rolled pizza dough.
Spread artichoke puree and top with
three slices torn Prosciutto di Parma,
thinly sliced sundried tomatoes and
dot with Gorgonzola cheese and lightly
toasted walnuts. Bake using the default
PIZZA setting, de-select the FROZEN and
CONVECTION settings and press START/
CANCEL to activate.
After baked, drizzle with basil oil.
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