Breville BB420 Instruction And Recipe Book page 55

Pizza
Pizza
The Pizza Dough setting is suitable for all your
favourite pizza and focaccia recipes.
All recipes use local ingredients and Australian
Standard Metric measuring tools (cup, spoons and
weighing scales) for accuracy in producing a
1.25Kg (1250g), 1kg (1000g) or 750g loaf of bread.
PROCEDURE:
1. Place ingredients into the bread pan, in the exact
order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking
chamber and close the lid.
4. Press Select setting to "Dough-Pizza".
5. Press Start.
6. At the end of the program, press Stop. Remove
bread pan from the bread machine and remove
Pizza Dough. The Dough is now ready for
handshaping and baking.
7. Turn out the dough onto a lightly floured surface
and knead for 1 minute by hand to a well-
rounded form. Shape the dough following the
recipe instructions.
CHART SHOWING SEQUENCE FOR
DOUGH-PIZZA SETTING
1st
Knead Knead Rise
Dough-Pizza 5min
53 Pizza Dough
2nd 1st Rising Total
Temp. Cycle
ľC Time
15min 30min 32 50min
Doughs
Doughs
Focaccia
INGREDIENTS:
Water
Olive oil
Salt
Sugar
Bread flour
Tandaco yeast
SETTING: DOUGH - PIZZA
TOPPING:
Olive oil
Rock salt
Black olives, sliced
HANDSHAPING:
For a thick Focaccia:
1. Press dough into a lightly greased 19cm x
29cm lamington pan.
2. Cover loosely with lightly greased plastic wrap
and stand in a warm area for 30 minutes or
until doubled in size.
3. Remove wrap, brush dough with olive oil and
sprinkle with rock salt and olives.
4. Bake in a preheated oven at 200ľC for 30-35
minutes or until golden brown.
For a thin Focaccia:
1. Roll dough on a lightly greased baking tray until
2cm thick. Prepare as for a thick Focaccia.
250ml
2 tablespoons
1 teaspoon
2 teaspoons
450g/ 3 cups
3 teaspoons
3 tablespoons
3 tablespoons
4 tablespoons