Breville Handy Mix & Store LHM150 Instruction Book page 19

Pizza Dough
Makes 2 medium pizzas
½ tsp white sugar
1 tbsp active yeast
½ cup warm water
1 ½ cups plain flour
1 tsp salt
1 tbsp vegetable oil
1. Place sugar, yeast and water in a bowl, mix
together with a spoon and allow to rest for
15 minutes (it should go frothy).
2. Sift flour and salt into a second bowl and then
transfer to the frothy sugar mix. Add the oil and
mix well using the hand mixer with the dough
hooks on setting 1 until dough ball is formed.
3. Transfer to a lightly floured surface and knead for
a 8-10 minutes until smooth and slightly stretchy.
4. Place dough in a greased bowl and cover with
a clean tea towel. Place in a warm area and
allow the dough to double in size, this will take
approximately 30 minutes.
5. Punch the dough by pushing a fist in the middle
of the mix; this will knock the air out of it.
Cut dough into 4 equal-sized pieces and using a
rolling pin roll flat to a thickness of 1cm.
6. Lightly oil a pizza tray and place dough on tray.
7. Assemble toppings on the base and bake in oven
for 15 minutes at 220°C.
NOTE
Once dough hooks start to slow and the dough ball
is formed, cease using the hand mixer. Transfer
dough ball to a lightly floured surface and continue
kneading by hand.
TIPS
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, marshmallows and a drizzle of honey.
18
Pasta Dough
Serves 4
200g plain flour
100g semolina
Pinch salt
2 eggs, room temp
1 egg yolk
70ml water
20ml vegetable oil
1. Combine flour, semolina and salt in a bowl. Make
a well in the centre and add eggs, water and oil.
2. Using the hand mixer and the dough hooks mix
on setting 1 until dough ball is formed.
3. Transfer to a lightly floured surface and knead for
5-10 minutes until smooth and a slightly stretchy.
4. Wrap the dough in plastic wrap and refrigerate
for at least 30 minutes.
5. Roll out pasta dough with a rolling pin before
feeding through your pasta machine.
You will need to flour it as you go to prevent it
from sticking.
6. Fill a large pot with water and a pinch of salt.
Cook for 5 minutes, once cooked, drain pasta
and add a splash of olive oil to prevent it from
sticking together.
NOTE
Once dough hooks start to slow and the dough ball
is formed, cease using the hand mixer. Transfer
dough ball to a lightly floured surface and continue
kneading by hand.
TIPS
It's very important to let the pasta dough rest for at
least 30 minutes before rolling it out to prevent the
dough from being too elastic and shrinking when
cooked.
TIPS
Make sure you flour the pasta dough as you roll it out
to prevent it from sticking.
TIPS
When cooking your pasta, use the largest pot you
have, the more water you have to boil your pasta the
less chance it has of sticking together.