Recipes

PIZZA DOUGH RECIPE
OTHER TYPES OF PIZZA BASES
POTATO LEEK BACON & ROSEMARY PIZZA
SEAFOOD PIZZA
ANTIPASTO PIZZA
SMOKED CHICKEN & ROASTED PUMPKIN PIZZA

PIZZA DOUGH RECIPE
Ingredients
300g high grade flour
25g yeast
1 teaspoon salt
1 standard cup lukewarm water
1 teaspoon sugar
1 teaspoon olive oil

Method
Pour the flour on to the bench in a heap, make a hollow centre to form the “well” and add a level teaspoon of salt, sugar and olive oil. Crumble the yeast into a small cup of lukewarm water, pour it into the well a little at a time and start mixing. At the start the dough will be soft and sticky, but it will become stiffer and more elastic as you knead it.
Thump the dough hard against the table and press your wrists against it to make it smooth and even. When you have repeated this procedure many times, you will find that the dough comes away from your hands and the bench easily and now forms a ball. Cut a cross on the top and leave to rise in a warm corner of the bench covered with a clean tea towel.
Leave for about two hours, during which time the dough will double in size. At this point, after rising, the dough may be kneaded again for a few minutes and used immediately or frozen.


OTHER TYPES OF PIZZA BASES

Pizza Mix or Bread Mix
Use only a quality bread mix. Most mixes will have a pizza dough recipe on the pack which will say to use 10% less water.

Pita Bread
This type of bread is readily available in every supermarket and will take only 2-3mins to cook in the PIZZA MAKER.

Pre-made Base (Fresh)
This normally takes a few minutes longer because it tends to have a thicker base. Use less topping to ensure a quicker cooking time.

Pre-made Base (Frozen)
For best results make sure the base is defrosted. For a quick defrost method: Turn oven setting to 1. Add topping to frozen base. Once the light is off add topped frozen pizza to stone base and close the lid. After 2-3mins turn the setting to 2 and cook pizza.

Frozen-topped Pizza
It is important that these pizza’s are fully defrosted prior to cooking. Be aware that they tend to have a lot of moisture as well as oil and can stick to as well as spoil the stone. We do not recommend these.

Calzone
A different way to eat a pizza. Make sure the calzone is not too thick. You can cook calzone on the stone or in the deep dish. Ricotta cheese is a great filling and you can make dessert calzone by adding banana, stewed apples etc to ricotta cheese and serve it with ice cream.

Toasted Sandwiches
These can be cooked either on the stone base. Do not butter the outside of the sandwich. Fill with your favourite fillings and place the bread on to the stone. Close the lid and turn the setting up. Check after 3-4mins. When your sandwich comes off the stone then you can spread with butter on the outside if desired.

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POTATO LEEK BACON & ROSEMARY PIZZA
Ingredients
120g mozzarella
1 leek thinly sliced
2 boiled potatoes
30g bacon shaved
1 sprig rosemary
seasalt

Method
Thinly slice the potato, and leeks. Cut the bacon into small slices and chop up the rosemary. Place some shredded mozzarella cheese onto your pizza base then arrange the potato on top, making sure that you only have one layer of the potato. Then place your leek, bacon and sea salt on top. You can brush some olive oil on to the potato so it will get some colour. Cook your pizza for around 5mins, rotate it once to ensure an even cooked pizza. When the pizza is cooking you can add a little more olive oil with a pastry brush.

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