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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 (cups, spoons and weighing scales) for accuracy.
Procedure
Place ingredients into bread pan, in the exact order listed in the recipe.
Wipe spills from outside of bread pan.
Insert the bread pan into position in the baking chamber and close the lid.
Press ‘SELECT’ to access DOUGH – PIZZA setting.
Press ‘START/PAUSE’ to commence operation.
At the end of the setting, press ‘STOP’.
Remove bread pan from the baking chamber and remove pizza dough which is now ready for hand shaping and baking.
Turn the dough out onto a lightly floured surface and knead for 1 minute by hand to a well-rounded form. Shape the dough following the
recipe instructions.
SEQUENCE FOR ‘DOUGH-PIZZA’ SETTING:
KNEAD 1 KNEAD 2 RISE 1 RISE TEMP TOTAL TIME
5min 15min 30min 32°C 50min
PIZZA DOUGH
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Pizza Dough
INGREDIENTS
Water 200ml
Olive oil 1 tablespoon
Salt 1 teaspoon
Bread flour 375g/ 2½ cups
Tandaco yeast 1¾ teaspoons
SETTING: DOUGH – PIZZA
Suggested toppings
Tomato paste, mushrooms, capsicums, onions, tomatoes, capers,
pineapple pieces, olives, herbs, salami, ham, anchovies, sardines,
cheese (i.e. grated mozzarella, Parmesan).
Handshaping procedure
Roll dough on a lightly floured surface into a 25cm round for a
thick based pizza or into 2 × 20cm rounds for a thinner based
pizza.
Place onto a lightly greased baking tray. Spread or sprinkle pizza
with selected toppings.
Bake in a preheated oven at 200°C for 12-15 minutes or until
base is cooked and topping heated through.
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FOCACCIA
INGREDIENTS
Water 250ml
Olive oil 2 tablespoons
Salt 1 teaspoon
Sugar 2 teaspoons
Bread flour 450g/ 3 cups
Tandaco yeast 2¼ teaspoons
SETTING: DOUGH – PIZZA
TOPPING
Olive oil ¼ cup
Rock salt ¼ cup
Black olives, sliced
1
⁄3 cup
Handshaping procedure
For a thick Focaccia:
Press dough into a lightly greased
19cm × 29cm lamington pan.
Cover loosely with lightly greased plastic wrap and stand in a
warm area for 30 minutes or until doubled in size.
Remove plastic wrap, brush dough with olive oil and sprinkle with
rock salt and olives.
Bake in a preheated oven at 200°C for 30-35 minutes or until
golden brown.
For a thin Focaccia:
Roll dough on a lightly greased baking tray
until 2cm thick. Prepare as for a thick Focaccia.
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Pizza Dough continued