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Abbrevations: tsp = teaspoon tbl = tablespoon
R27
Abbrevations: tsp = teaspoon tbl = tablespoon
R28
PIZZA & FOCACCIA DOUGHS
The ‘Dough’ setting is suitable to use for all your
favourite pizza and focaccia recipes.
Procedure
Place ingredients into the bread pan, in the
exact order listed in the recipe.
Wipe spills from outside of bread pan.
Lock the bread pan into position in the baking
chamber and close the lid.
Press ‘SELECT’ to setting 9 (‘DOUGH’).
Press ‘LOAF SIZE’ to select 750g (0.75KG) if
required.
Press ‘START’. For a softer more pliable
texture remove pizza or focaccia dough from
the bread pan 30 minutes before completion
of the ‘DOUGH’ setting.
Press ‘STOP’. The Dough is now ready for
hand-shaping and baking
Ensure the collapsible kneading blade is in the
upright position before adding ingredients.
Note
1.
2.
3.
4.
5.
6.
7.
Dough continued
FOCACCIA DOUGH
INGREDIENTS
1kg 750g
Water 325ml 250ml
Olive oil 2 tbl 2 tbl
Salt 1½ tsp 1 tsp
Sugar 3 tsp 2 tsp
Bread flour 600g / 4 cups 450g / 3 cups
Tandaco
yeast
2½ tsp 2 tsp
SETTING: 9 (DOUGH)
Suggested toppings:
Olive oil, herbs, rock salt, sliced black olives.
Handshaping
For thick Focaccia:
Divide a 1kg Focaccia dough quantity into two.
Knead and press each half into two lightly
greased 20cm x 30cm lamington pans.
Loosely cover with lightly greased plastic food
wrap and stand in a warm area for 30 minutes
or until doubled in size.
Remove wrap, brush dough with olive oil and
sprinkle with herbs or rock salt and olives.
Bake in a preheated oven at 200ºC for 25-30
minutes or until golden brown.
For a thinner Focaccia:
Roll a 750g focaccia dough quantity on a
lightly greased baking tray until 2cm thick.
Prepare as for a thick Focaccia.
1.
2.
3.
4.
1.
PIZZA DOUGH
INGREDIENTS
1kg 750g
Water 325ml 250ml
Olive oil 2 tbl tbl
Salt tsp 1 tsp
Bread flour 600g / 4 cups 450g / 3 cups
Tandaco
yeast
2½ tsp 2 tsp
SETTING: 9 (DOUGH)
Suggested toppings:
Tomato paste, mushrooms, capsicums, onions,
tomatoes, capers, pineapple pieces, olives, herbs,
salami, ham, anchovies, sardines, cheese (i.e.
grated Mozzarella, Parmesan).
Handshaping
Roll 1kg pizza dough on a lightly floured
surface into 2 x 25cm rounds for a thick based
pizza or into 4 x 20cm rounds for thinner
based pizzas. The 750g pizza quantity can be
used for smaller sized pizzas.
Place onto a lightly greased baking tray.
Spread or sprinkle pizza with selected pizza
toppings.
Bake in a preheated oven at 200ºC for 12-15
minutes or until base is cooked and topping
heated through.
1.
2.
3.
Dough continued
29


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