Kambrook PowerMix Planetary KSM500, Instruction Booklet

15

Recipes 

Using the Dough Hook Attachment

Pizza Dough

Makes 4 pizzas

500g bread flour
3 tsp caster sugar
3 tsp salt
3 tsp dried yeast
250ml warm water
40ml olive oil

1. 

Place the flour, sugar, salt, yeast, 
water and olive oil into the mixing 
bowl with the dough hook attached 
and knead for 1 minute on speed 
setting 1.

2. 

Remove from the mixing bowl and 
place into a lightly greased glass 
bowl. Cover with plastic wrap and 
place in a warm spot for 1 hour. 

3. 

Place dough ball back into the mixing 
bowl and knead for a further 30 
seconds and then cut into 4 pieces. 
Place each ball into a freezer bag 
and store in the refrigerator for up to 4 
days or the freezer for up to 3 months.

NOTE:

 When rolling out your 

pizza dough, dust the rolling 

pin and bench surface with a 

small amount of flour  

before rolling.

NOTE:

 Top with your favourite 

toppings and then grated 

mozzarella cheese. Choices 

might include: sliced meats, 

seafood, char grilled 

vegetables, sliced fruits, 

cheeses and herbs. For a sweet 

pizza, try using a chocolate 

hazelnut spread for the base 

and topping with fruit, nuts and 

a drizzle of honey.

Pasta Dough

Makes 4 serves

1 ¼ cups ‘OO’ flour  

(an alternative is plain flour)
½ tsp salt  

2 x 59g free range eggs, at room temperature 
1 tbsp olive oil
1 tbsp cold water
Plain flour, extra, to dust

1. 

Place the flour, salt, eggs olive oil and 
water into the mixing bowl with the  
dough hook attached and knead for  
1 minute on speed setting 1.

2. 

Remove from the mixing bowl and 
process through a pasta maker to  
make pasta or wrap in cling wrap and  
store in the refrigerator for up to 3 days  
or in the freezer for up to 3 months.

NOTE:

 Serve pasta with your 

favourite pasta sauce or toss 

through some fresh herbs and 

grated cheeses. 

NOTE:

 Cook pasta in boiling 

water for 60 seconds or until it 

floats to the surface.