Catler KM 8011 - Manual (Page 40)

40
RECIPE
BASIC PIZZA DOUGH
Makes enough for four 30cm thin crust pizzas
or two 30cm thicker crust pizza
Ingredients
3 teaspoons dry yeast
3 teaspoons sugar
1 tablespoon olive oil
1 cup (250ml) lukewarm water
3 cups (450g) bakers fl our
3 teaspoons salt
Method
1. Add yeast, sugar, olive oil and water to
a large bowl; stir until combined.
2. Assemble mixer using the dough hook.
Add
fl our to mixer bowl. Turn mixer to
KNEAD /FOLD setting; add yeast mixture
and knead for 4–5 minutes until smooth
and elastic.
3. Place dough ball into a lightly oiled
bowl, cover and rest in a warm draught
free place for 30 minutes or until dough
has doubled in size. Turn dough out on
a fl oured surface and knock back (punch)
the dough to remove excess air, lightly
knead.
4. For thin crust, divide dough into 4 × 170g
dough balls and set aside until required.
5. For thicker crust, divide dough into 2
even dough balls and set aside until
required.
PASTA DOUGH
Serves 4–6
Ingredients
250g ‘OO’ Flour
Pinch salt
2 eggs
3 egg yolks
1 tablespoon olive oil
Method
1. Assemble mixer using the dough hook.
Place
fl our and salt into mixer bowl.
Make a well and add eggs, yolks and olive
oil.
2. Turn mixer to KNEAD /FOLD setting and
mix for about 4–5 minutes or until dough
combines. If dough has not combined
add 1–2 teaspoons water if needed.
3. Remove dough from bowl and cover with
plastic wrap and allow to rest for 1–2
hours.
4. Use a pasta machine to make pasta.