Breville the Sous Chef 12 Plus Mode D'emploi page 27

Pizza Dough
Prep 5 minutes plus 30 minutes to rest
Makes enough for four 12" (30cm) thin crust
pizzas or two 12" (30cm) thicker crust pizzas
3 cups (400g) bread flour
1 tablespoon instant dried yeast
1 tablespoon sugar
1 tablespoon salt
1 tablespoon olive oil
1 cup (250ml) warm water
1. Assemble food processor with spindle and S-Blade.
Place flour, yeast, sugar, salt, olive oil and water
into bowl and secure lid. With the motor running,
slowly add the water through the feed chute.
Process until dough forms into a ball. Do not
over process.
2. Carefully 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 then lightly knead.
3. For thin crust, divide dough into 4 x 6oz (170g)
dough balls, cover and set aside until required.
For thicker crust, divide dough into 2 even
dough balls, cover and set aside until required.
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