Breville Handy Mix BHM100 Instruction Book page 29

RECIPES PAge heAder.....
BASIC PIZZA dOUGH
Makes enough for four 30cm thin crust
pizzas or two 30cm thicker crust pizza
INGREdIENTS
3 cups bakers flour
3 teaspoons instant dried yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil
1 cup lukewarm water
METHOd
1. Combine flour, yeast, sugar, salt, olive oil
and water in a medium size bowl. Using
the dough hooks, beat on speed 1 and
mix for 5-7 minutes or until dough is
smooth.
2. Turn mixture out onto a lightly floured
surface and lightly knead to combine
3. Place dough ball into a lightly oiled
bowl, cover and rest in a warm drought
free place for 30 minutes or until dough
has doubled in size. Turn dough out on a
floured surface and knock back (punch)
the dough to remove excess air, lightly
knead.
4. For thin crust, divide dough into 4 x
170g dough balls and set aside until
required.
5. For thicker crust, divide dough into 2
even dough balls and set aside until
required
28
MARGHERITA PIZZA
Makes 1 pizza
INGREdIENTS
170g pizza dough for thin crust (or one half of the
dough for thicker crust)
¼ cup pizza sauce
½ cup shredded mozzarella cheese, shredded
6 cherry tomatoes, quartered
L cup basil leaves, torn. Plus extra for garnish
4 Bononcini balls, halved
Salt & pepper
Fresh basil leaves to serve
METHOd
1. Preheat oven to 200°C no fan
(180°C with fan).
2. Roll out dough ball on a lightly floured
surface until pizza is to your desired
thickness. Place onto a floured pizza tray
and prick evenly with a fork.
3. Spread tomato sauce over pizza base;
sprinkle evenly with mozzarella cheese,
cherry tomatoes and basil.
4. Season with salt and pepper.
5. Bake for 10-15 minutes or until base is
cooked and crisp and topping is golden
and melted.
Serve topped with torn slices of basil leaves.