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pizza dough
250ml (9floz) water
1½ tbsp olive oil
1½ tsp sugar
Sift the flour into a bowl and add the yeast, sugar and salt.
Add the water and oil and mix at mid to high speed till the
dough is fully incorporated and smooth in texture.
Cover the bowl with a damp tea towel or cling film and let it
rest in a warm place for about half an hour.
Remove the dough and knead by hand for a few minutes.
Cut the dough in half, roll out into circles on a floured surface
and put them on a non-stick baking sheet or a pizza baking
tray. Spread the pizza bases with a tomato based sauce and
top with your favourite toppings (ham, cheese, sweetcorn,
peppers, mushrooms, onions, pepperoni etc.)
Bake in a pre-heated oven at 200°C for 18-20 minutes, till the
edges of the crust are golden brown.
classic Victoria sponge cake
100g (4oz) butter/margarine 100g (4oz) caster sugar
2 large eggs
1 drop vanilla essence
Grease two 180mm (7 inch) straight sided sandwich tins and
line the bases with buttered greaseproof paper.
Beat the butter at medium to high speed till light and fluffy.
Reduce speed, and gradually add the eggs, then the vanilla.
Gradually add the flour, and turn the mixer up to medium
speed once the ingredients start to incorporate.
Divide the mixture equally between the two cake tins and
level the surfaces.
Bake the cakes in the centre of a pre-heated oven at 180°C for
about 25 minutes, then cool on a wire rack.
(makes 2 large pizzas, using the hooks)
525g (1lb) strong white flour
1½ tsp dried yeast
1½ tsp salt
(using the whisks)
100g (4oz) self raising flour
7
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