Pizza Dough - Breville the Sous Chef 16 Peel & Dice Manuel D'instructions

Sweet Pastry Dough
Prep 15 minutes, Chill 50 minutes,
Makes dough for a 9" tart
1M cups (216g) all-purpose flour
2 tablespoons sugar
½ cup (115g) unsalted butter, chopped
1 egg yolk
2 tablespoons ice water
1. Assemble food processor with dough blade.
2. Place flour, sugar, butter, egg yolk and water into
bowl and secure lid. Process until mixture starts
to come together to form a ball. Turn out.
3. Wrap in plastic, refrigerate for 20 minutes before
use. Use as desired.
BFP820 USCM IB_K20.indb 31 BFP820 USCM IB_K20.indb 31

Pizza Dough

Prep 10 minutes, Prove 30 minutes,
Bake 20 minutes per pizza
Makes 2 pizzas
3 cups (390g) bread flour
1 tablespoon instant dried yeast
1 tablespoon sugar
1 tablespoon salt
1 tablespoon olive oil
1 cup (240ml) warm water
1. Assemble food processor with dough blade.
2. Place flour, yeast, sugar, salt and olive oil into
processing bowl and secure lid. With the motor
running, slowly add the water through the feed
chute Process until dough forms into a ball.
Do not over process.
3. Carefully remove dough and knead on a lightly
floured surface until a smooth ball is formed.
4. Place dough ball in a lightly oiled bowl, cover
and rest in a warm place for 30 minutes or until
dough has doubled in size.
5. Turn dough out on a lightly floured surface and
punch down the dough to remove excess air, then
lightly knead.
6. For thin crust, divide dough into 4 x 6 ounce
(170g) dough balls, cover and set aside until
required. For thicker crust, divide dough into
2 even dough balls. Cover and set aside until
required.
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