AuthorVinna ChngCategoryBasic, Breads, Main DishesDifficultyIntermediate- Install Kneading Blade.
WEIGHING INGREDIENT
- Place the mixing jar in the base unit, and press the scale button to start the weighing. The display will show “0 00 0” by default.
- Add ingredients: Weigh all the dry ingredients and follow by wet ingredients.
- Weigh the ingredients one by one in the mixing jar to show the exact value on the LCD screen.
- Press the scale button once it will reset to zero.
- Remove the ingredients, it will minus the weighing total value.
KNEADING
- Select preset mode R - KNEAD and - RUN the auto setting for 10 Minutes
or manual setting Timer: 3 Minutes / Speed: 3 / Temperature : 37°C
1st Rise (30 minutes)
- After kneading, remove the dough from the jar to fold it into a smooth surface ball. Place back into the mixing jar to use for 30 Minutes
- When the dough is ready, punch it down to release any air bubbles.
- Divide the dough into 2 balls (One dough ball ~250g flour make for 12 inch pizza)
- Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a further 30 Minutes
- Sprinkle some flour on your work surface, then use a rolling pin to roll flat into pizza shape and place the flatten dough on the greased baking pan.
Notes: you may use your hands to stretch the dough to your desired size
- Brush the top lightly with olive oil to prevent the pizza crust soggy
- Using your fingers, push dents into the surface of the dough to prevent bubbling and prick all over with a fork and
- Prepare your pizza with your desired topping.
1st layer : Apply tomato puree
2nd layer: Sprinkle some mozzarella cheese
3rd layer : Place vegetables, seafood, ham, sausages, and etc ..your favourite.
4td layer : Sprinkle some mozzarella cheese
- Bake at 230°C in the oven for 15-20 minutes until crispy and golden.
This recipe yields enough dough for two 12-inch pizzas. After the pizza dough rises and you divide the dough, you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5, punching down the dough to release air if needed.
Serving Size pieces
Servings 2
- Amount Per Serving
- Calories 960
- % Daily Value *
- Total Fat 26.1g41%
- Saturated Fat 3.8g19%
- Cholesterol 0mg
- Sodium 1175mg49%
- Potassium 415mg12%
- Total Carbohydrate 156.4g53%
- Dietary Fiber 7.5g30%
- Sugars 0.5g
- Protein 24.5g49%
- Calcium 3%
- Iron 61%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Install Kneading Blade.
WEIGHING INGREDIENT
- Place the mixing jar in the base unit, and press the scale button to start the weighing. The display will show “0 00 0” by default.
- Add ingredients: Weigh all the dry ingredients and follow by wet ingredients.
- Weigh the ingredients one by one in the mixing jar to show the exact value on the LCD screen.
- Press the scale button once it will reset to zero.
- Remove the ingredients, it will minus the weighing total value.
KNEADING
- Select preset mode R - KNEAD and - RUN the auto setting for 10 Minutes
or manual setting Timer: 3 Minutes / Speed: 3 / Temperature : 37°C
1st Rise (30 minutes)
- After kneading, remove the dough from the jar to fold it into a smooth surface ball. Place back into the mixing jar to use for 30 Minutes
- When the dough is ready, punch it down to release any air bubbles.
- Divide the dough into 2 balls (One dough ball ~250g flour make for 12 inch pizza)
- Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a further 30 Minutes
- Sprinkle some flour on your work surface, then use a rolling pin to roll flat into pizza shape and place the flatten dough on the greased baking pan.
Notes: you may use your hands to stretch the dough to your desired size
- Brush the top lightly with olive oil to prevent the pizza crust soggy
- Using your fingers, push dents into the surface of the dough to prevent bubbling and prick all over with a fork and
- Prepare your pizza with your desired topping.
1st layer : Apply tomato puree
2nd layer: Sprinkle some mozzarella cheese
3rd layer : Place vegetables, seafood, ham, sausages, and etc ..your favourite.
4td layer : Sprinkle some mozzarella cheese
- Bake at 230°C in the oven for 15-20 minutes until crispy and golden.
This recipe yields enough dough for two 12-inch pizzas. After the pizza dough rises and you divide the dough, you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5, punching down the dough to release air if needed.