Pizza time

Sometimes you feel like some Pizza. A little bit of time (and a breadmaker to do all the hard work) and you can have nice homemade Pizza. Little effort, and totally customisable based on the contents of the fridge.

This time around, I also didn’t have any ordinary strong white bread flour in the cupboard… so had to use this:

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I had bought it to experiment with a while back… I made 101 Cookbooks Lemony Olive Oil Banana Bread with it, but otherwise it has languished at the back of the cupboard…

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Pizza recipe – taken from the SD-255 instruction book!

Ingredients:

1/2 tsp Yeast (dried fast action)

300g/ 11 oz strong white flour

1 tbsp olive oil

1 tsp salt

170ml water

Method:

Put all the ingredients in the bread machine + press go!

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Dough.

Once the cycle has finished, take the dough out and divide in two. Press out the dough using the heel of your hand to create a circle on to a greased baking tray.

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Allow to prove at 40°C/ 90°F until doubled in size (approx 20 mins)

Meanwhile, start to assemble the toppings… I use a tin of chopped tomatoes, and add basil and oregano for my tomato sauce… then all that was left in the fridge was mushrooms:

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Tomato sauce

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Assembled Pizza.

After the topping has been added, bake at 220°C/ 425°F/ gas mark 7 for 15-20 minutes.

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Pizza done!

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The different flour altered the dough and resulted in a less elastic and smooth dough. It also didn’t rise as much as with plain flour, but resulted in a thin and crispy, and more healthy tasting dough.

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