AuthorChef Chad
In cup of blood temperature water (98-100 Deg F), mix the instant dry yeast and feed it with sugar. Leave it for 5 mins to activate.
When you see your yeast is bubbling it means it’s already activated.
Using the Breville Bakery boss stand mixer bowl, combine flour and salt.
Then pour in the activated yeast into the mixer and knead until the dough is well combined.
After that, take off the dough from the bowl and knead it in a floured table until smooth.
Place the dough into an oiled bowl and cover it with kitchen towel. Proof the dough for 2 hours.
While waiting for the dough to proof, let’s make the pizza sauce. In a pot drizzle olive oil, add the tomato sauce, grated garlic,dried oregano,chili flakes, basil leaves, salt and pepper.
Simmer the sauce in a low heat for 25 mins.
When the dough doubled it’s size, punch the dough to release the air.
Cut the dough into 6 pcs and knead each dough ball until smooth.
Place it in an oiled baking pan, cover it with kitchen towel and proof it for another 30 mins.
When the dough ball doubled it’s size, it’s time to stretch the dough.
In this case we are not using a rolling pin. Using our fingers, we start pressing fom the bottom and go all the way up. And we repeat it again at the back portion. Then stretch it repeatedly.
When the dough is flatten and has no air bubbles that’s when we spread our pizza sauce generously.
Then top it off with mozzarella cheese and grated pecorino.
Preheat Breville Oven to 230 Deg C.
Pop in the pizza and cook for 10-12 mins.
Once cooked, finish it off with fresh basil leaves and drizzle with olive oil.
There you have it, our Breville Version of Pizza Margherita enjoy!.
Ingredients
Directions
In cup of blood temperature water (98-100 Deg F), mix the instant dry yeast and feed it with sugar. Leave it for 5 mins to activate.
When you see your yeast is bubbling it means it’s already activated.
Using the Breville Bakery boss stand mixer bowl, combine flour and salt.
Then pour in the activated yeast into the mixer and knead until the dough is well combined.
After that, take off the dough from the bowl and knead it in a floured table until smooth.
Place the dough into an oiled bowl and cover it with kitchen towel. Proof the dough for 2 hours.
While waiting for the dough to proof, let’s make the pizza sauce. In a pot drizzle olive oil, add the tomato sauce, grated garlic,dried oregano,chili flakes, basil leaves, salt and pepper.
Simmer the sauce in a low heat for 25 mins.
When the dough doubled it’s size, punch the dough to release the air.
Cut the dough into 6 pcs and knead each dough ball until smooth.
Place it in an oiled baking pan, cover it with kitchen towel and proof it for another 30 mins.
When the dough ball doubled it’s size, it’s time to stretch the dough.
In this case we are not using a rolling pin. Using our fingers, we start pressing fom the bottom and go all the way up. And we repeat it again at the back portion. Then stretch it repeatedly.
When the dough is flatten and has no air bubbles that’s when we spread our pizza sauce generously.
Then top it off with mozzarella cheese and grated pecorino.
Preheat Breville Oven to 230 Deg C.
Pop in the pizza and cook for 10-12 mins.
Once cooked, finish it off with fresh basil leaves and drizzle with olive oil.
There you have it, our Breville Version of Pizza Margherita enjoy!.