Breville Kinetix Wizz BFP450 Instruction Booklet page 34

RECIPES
BASIC PIZZA dOUGH
Makes enough for four 30cm thin crust
pizzas or two 30cm thicker crust pizza
INGREdIENTS
3 cups (450g) bakers flour
3 teaspoons dry yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil
1 cup lukewarm water
METHOd
1. Assemble the food processor using the
dough blade.
2. Add flour, yeast, sugar, salt and olive oil
to the bowl. With the motor running,
slowly add the water through the food
chute. Process until dough forms into a
ball. Do not over process.
3. 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 draught free
place for 30 minutes or until dough
has doubled in size. Turn dough out
on a floured surface and knock back
(punch) the dough to remove excess
air, lightly knead.
4. For thin crust, divide dough into
4 x 170g dough balls and set aside
until required.
5. For thicker crust, divide dough
into 2 even dough balls and set aside
until required.
MARGHERITA PIZZA
Makes 1 pizza
INGREdIENTS
170g pizza dough for thin crust (or one half of
the dough for thicker crust)
¼ cup pizza sauce
½ cup shredded mozzarella cheese,
6 cherry tomatoes, quartered
⁄ cup basil leaves, torn.
1
3
4 bocconcini, halved
Salt & pepper
Fresh basil leaves to serve
METHOd
1. Preheat oven to 200°C no fan.
2. Roll out dough ball on a lightly floured
surface until pizza is to your desired
thickness. Place onto a floured pizza tray
and prick evenly with a fork.
3. Spread tomato sauce over pizza base;
sprinkle evenly with mozzarella
cheese, cherry tomatoes, basil and
halved bocconcini.
4. Season with salt and pepper.
5. Bake for 10-15 minutes or until base is
cooked and crisp and topping is golden
and melted.
Serve topped with torn slices of basil leaves.
33