27
Pizza Dough
Prep 5 minutes plus 30 minutes to rest
Makes enough for four 30cm thin crust pizzas
or two 30cm thicker crust pizzas
3 cups (400g) bread flour
3 teaspoons instant dried yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil
1 cup (250ml) warm water
1.
Assemble food processor with spindle and dough
blade. Place flour, yeast, sugar, salt and olive oil
into bowl and secure lid. With the motor running,
slowly add the water through the feed chute.
Process until dough forms into a ball.
Do not over process.
2.
Carefully remove dough and knead on a
lightly flour dusted surface to smooth. Place
dough ball into a lightly oiled bowl, cover and
rest in a warm place for 30 minutes or until
dough has doubled in size. Turn dough out on
a floured surface and punch down the dough
to remove excess air then lightly knead.
3.
For thin crust, divide dough into 4 x 170g dough
balls, cover and set aside until required. For
thicker crust, divide dough into 2 even dough
balls, cover and set aside until required.
Margherita Pizza
Prep 10 minutes / Cook 15 minutes
Makes 1 pizza
170g pizza dough for thin crust (or one half of the
dough for thicker crust)
¼ cup (60ml) pizza sauce
1
⁄
3
cup (40g) shredded mozzarella cheese
1
⁄
3
cup fresh basil leaves, torn plus extra basil leaves
to garnish
6 cherry tomatoes, quartered
4 drained bocconcini cheese balls, sliced 1cm thick
1.
Preheat oven to 220°C no fan (200°C fan-forced).
Lightly flour one round 30cm diameter pizza tray.
2.
Roll out dough onto a lightly floured surface to a
30cm diameter round. Place onto prepared tray
and prick evenly with a fork.
3.
Spread pizza sauce over pizza base, sprinkle evenly
with mozzarella cheese, basil, cherry tomatoes and
bocconcini. Bake for 12–15 minutes until base is
crisp and topping is golden and melted. Garnish
with extra basil.