Kambrook KPZ100 - Manual (Page 5)

RECIPES
 
The joy of making your own pizza in the
Kambrook Rotating Stone Pizza Oven is selecting
pizza toppings and using a combination of your
favourite ingredients.
The recipes included in this book are simple and
use basic everyday ingredients that are widely
available. Use them as a starting point to develop
your own delicious combinations that suit your
personal tastes.
Ensure that pizzas are less then 30cm in diameter
and that pizza topping are well below the heating
element to avoid over browning.
For quick and easy pizzas, use pre-purchased bases
or use other bread such as Lebanese bread, pita
bread or lavosh bread. English muffins also make
great bases for mini pizzas. Pre-heat the Pizza
Oven using setting 2, top with desired ingredients,
close the lid and allow to cook for 10-15 minutes
(see page 6 for cooking times).
Alternatively, try one of the following fresh pizza
dough recipes (page 8).
DOUGHS
Making your own pizza dough can be fun, easy
and very rewarding. It does take time, pizza
dough needs 30-60 minutes to rise. The dough
can be frozen in portion size balls and stored for
future use. When needed simply bring to room
temperature then roll the dough to the desired
thickness, thick or thin.
If a gluten/wheat-free pizza base is required there
are many commercially prepared gluten-free pizza
bases available in supermarkets and health food
stores. Alternatively gluten/wheat-free bread mix
can be used to prepare pizza dough – refer to
manufacturers directions for preparation and
cooking times.
Pre-heat the Pizza Oven using setting 3 when
cooking pizzas made with fresh dough. When
ready, place pizza dough directly onto heated pizza
stone.
RECIPES
THICK BASE PIZZA DOUGH
Makes 2 x 25cm pizza bases
1 x 7g packet instant active dry yeast
¼ teaspoon sugar
1½-2 cups (375-500ml) lukewarm milk
4 cups (600g) bread or baker’s flour
(or 1-2 tablespoons gluten flour to 4 cups plain
flour)
1 teaspoon salt
1 x 60g egg
¼cup olive oil
Combine yeast, sugar and 1½ cups milk in
a small bowl. Stir to combine, cover with
plastic wrap and set aside in a warm place
until mixture starts to sponge (bubble),
approximately 10-15 minutes.
Place flour and salt into the bowl of a
Kambrook mixer with dough hooks inserted.
Stir egg and oil into yeast mixture. Turn
mixture to a low setting and pour in yeast
mixture. If necessary add more milk until the
dough is smooth and elastic and starts to form
a ball.
Turn dough out onto a lightly floured surface,
knead for 5 minutes and form into a ball. Place
dough in a large bowl lightly brushed with
olive oil. Loosely cover with lightly greased
plastic wrap and stand in a warm area for 30-
60 minutes or until doubled in size.
Remove plastic warp and knead dough on a
lightly floured surface for 1-2 minutes. Divide
dough into two equal portions, and knead
each into a ball.
Roll each dough portion with a lightly floured
rolling pin to the desired size (approximately
25cm) and top with favourite pizza toppings.
1.
2.
3.
4.
5.
THIN BASE PIZZA DOUGH
Makes 2 x 25cm pizza bases
1 x 7g packet instant active dry yeast
¼ teaspoon sugar
1½-2 cups (375-500ml) lukewarm water
4 cups (600g) bread or baker’s flour
(or 1-2 tablespoons gluten flour to 4 cups plain
flour)
¼ teaspoon salt
1 tablespoon olive oil
Combine yeast, sugar and 1¼ cups water
in a small bowl. Stir to combine, cover with
plastic wrap and set aside in a warm place
until mixture starts to sponge (bubble),
approximately 10-15 minutes.
Place flour and salt into the bowl of a
Kambrook mixer with dough hooks inserted.
Turn mixer to a low setting and pour in yeast
mixture and oil. If necessary add more water
until the dough is smooth and elastic and
starts to form a ball.
Turn dough out onto a lightly floured surface,
knead for 5 minutes and form into a ball. Place
dough in a large bowl lightly brushed with
olive oil. Loosely cover with lightly greased
plastic wrap and stand in a warm area for 30-
60 minutes or until doubled in size.
Remove plastic warp and knead dough on a
lightly floured surface for 1-2 minutes. Divide
dough into two equal portions, and knead
each into a ball.
Roll each dough portion with a lightly floured
rolling pin to the desired size (approximately
25cm) and top with favourite pizza toppings.
1.
2.
3.
4.
5.
WHOLEMEAL BASE PIZZA DOUGH
Makes 2 x 25cm pizza bases
1 x 7g packet instant active dry yeast
¼ teaspoon sugar
1½-2 cups (375-500ml) lukewarm water
2 cups (300g) bread or baker’s flour
(or ½-1 tablespoon gluten flour to 2 cups plain
flour)
2 cups wholemeal flour
¼ teaspoon salt
1 tablespoon olive oil
Combine yeast, sugar and 1¼ cups water
in a small bowl. Stir to combine, cover with
plastic wrap and set aside in a warm place
until mixture starts to sponge (bubble),
approximately 10-15 minutes.
Place flours and salt into the bowl of a
Kambrook mixer with dough hooks inserted.
Turn mixer to a low setting and pour in yeast
mixture and oil. If necessary add more water
until the dough is smooth and elastic and
starts to form a ball.
Turn dough out onto a lightly floured surface,
knead for 5 minutes and form into a ball. Place
dough in a large bowl lightly brushed with
olive oil. Loosely cover with lightly greased
plastic wrap and stand in a warm area for 30-
60 minutes or until doubled in size.
Remove plastic warp and knead dough on a
lightly floured surface for 1-2 minutes. Divide
dough into two equal portions, and knead
each into a ball.
Roll each dough portion with a lightly floured
rolling pin to the desired size (approximately
25cm) and top with favourite pizza toppings.
1.
2.
3.
4.
5.
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