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DOUGH KICKSTARTER
Pizza Dough
PREP: 20 MINUTES | RISE: 45 MINUTES
CONTAINER: 2.1 L PITCHER | BAKE: 20–25 MINUTES
1 (7 g) packet active dry yeast
1 teaspoon granulated sugar
240 ml warm water (40°–45°C)
Install the dough blade in the
After 5 minutes, add the olive
2.1 L Pitcher. Place the yeast,
oil, flour, and salt. Install the
sugar, and warm water in the
lid, then select DOUGH and
pitcher and allow to sit for
press /.
5 minutes.
TIP
Dough too dry? Dough too wet? Add 1 tablespoon of
water or flour at a time and pulse until combined.
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INGREDIENTS
110 ml olive oil
340 g all-purpose flour
1 teaspoon kosher salt
DIRECTIONS
Remove dough ball from pitcher
and knead for two minutes.
Refer to the Dough basics 101
page for information on how
to knead.
Place dough ball in a lightly oiled
Once dough ball has risen,
bowl. Cover loosely with plastic
preheat oven to 220°C.
wrap and allow to rise for
Roll dough out into a 30 cm
45 minutes or until dough has
round and place on a greased
doubled in size. Refer to the
baking sheet.
Dough basics 101 page for tips
on how to rise/proof the dough.
TIP
For best cleaning results, wash the pitcher, lid, and
blade assembly in the dishwasher.
Add your favorite pizza toppings
and bake for 20 to 25 minutes or
until golden brown.
ninjakitchen.com
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