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RECIPES
BASIC PIzzA dOUGH
Makes enough for four 12" (30cm) thin
crust pizzas or two 12" (30cm) thicker
crust pizzas
INGREdIENTS
3 cups (450g) bread flour
3 teaspoons dry yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil
1 cup (237ml) 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 small
feed 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 place for
30 minutes or until dough has doubled
in size. Turn dough out on a floured
surface and punch down the dough to
remove excess air, lightly knead.
4.
For thin crust, divide dough into
4 x 6oz (170g) dough balls and set
aside until required.
5.
For thicker crust, divide dough into
2 even dough balls and set aside
until required.
All manuals and user guides at all-guides.com
QUICK PIzzA SAUCE
INGREdIENTS
1 tablespoon olive oil
1 medium size red onion, diced
3 garlic cloves, minced
1 x 28oz (793g) can diced tomatoes
1 tablespoon dried oregano
1 bay leaf
Pinch cayenne pepper
salt and pepper to taste
METHOd
1.
2.
3.
4.
5.
6.
Heat medium size sauce pan on medium
heat then add olive oil.
Add onions and cook until translucent.
Add garlic but be careful not to burn.
As soon as the garlic becomes fragrant
add diced tomatoes, oregano, bay leaf,
cayenne, salt and pepper.
Simmer for 10–15min.
Remove sauce from heat and allow
to cool.
Place sauce in large processing bowl
assembled with S Blade™ and puree
sauce. If sauce is too watery after
processing return to pan and cook
simmer until reached desired thickness.
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