Lakeland 17171 Instruction Booklet - page 8
14
15
PIZZA FUNCTION
– Cheese and tomato pizza
Makes 4 pizzas
For the dough (makes sufficient for 4 pizzas)
Ingredient
Quantity
Strong white bread flour
400g
Fine ground semolina flour
100g
Fine sea salt
1 teaspoon
Sachet of dried yeast
1 x 7g
Golden caster sugar
1 teaspoon
Lukewarm water
325ml
For the tomato sauce (makes sufficient for 4 pizzas)
Ingredient
Quantity
Garlic
1 clove
Olive oil
1 tablespoon
Chopped fresh basil
1 small bunch
Tinned plum tomatoes
400g (good quality)
Caster sugar
1 teaspoon
Sea salt
For the topping (sufficient for 4 pizzas)
Ingredient
Quantity
Torn mozzarella cheese
2 x 125g balls
Fresh basil leaves
To make the dough
1. Place the flours and salt on a clean work surface and make a well in the centre.
2. In a jug mix the yeast and sugar with the lukewarm water and leave for a few minutes before
pouring into the well.
3. Using a fork slowly bring the flour in from the sides and mix with the liquid. Continue to mix,
and when it starts to come together work the rest of the flour in with your clean, flour-dusted
hands (you may need to use a little more flour if the mixture is too sticky).
4. Knead the dough for about 10 minutes until you have a smooth, springy soft dough.
5. Place the dough in a large flour dusted bowl. Cover with a kitchen towel and place in a warm
room for about an hour until the dough has doubled in size.
6. Empty the dough onto a flour-dusted surface and knead it for a further 1-2 minutes. Divide
the dough into 4 balls.
7. If you do not require all the dough, flour any spare dough balls, wrap in cling film and freeze
for another time.
Prepare the tomato sauce
1. Peel and thinly slice the garlic clove.
2. Heat the olive oil in a saucepan over a medium heat and gently cook the garlic until it begins
to turn golden.
3. Chop the basil leaves and add to the garlic, along with the tinned tomatoes and caster sugar.
4. Cook over a gentle heat for 20 minutes.
5. Season and set aside to cool.
(Note: this quantity makes sufficient sauce to cover 4 pizzas. If you do not need all the sauce then
store in the fridge for up to a week or the sauce can be frozen).
To make the pizza
1. Dust the pizza tray with a little flour.
2. Dust the work surface and the dough with a little semolina flour and roll out into a rough
circle, about 5mm in thickness, and place into the pizza baking tray, stretching it to fit to the
edge of the tray.
3. Spread about 6 tablespoons of tomato sauce over the base, and scatter over about 60g of
the torn mozzarella and a few basil leaves (remember to divide the sauce and mozzarella
between the 4 pizzas)
4. Cook using the PIZZA function (this is preset at 230ºC for 10 slices/13 minutes)
5. Allow the oven to warm for 3 minutes and cook the pizza for the remaining 10 minutes or
until the pizzas are golden and crispy.
6. Repeat this process for any additional pizzas you are making, but please note that you will not
need to pre-heat the oven. Instead reduce the cooking time to 10 minutes when you select
the PIZZA function.
You can add your own toppings, but don’t overload the pizza with toppings.
Please note, you can make smaller pizzas in the pizza tray, reduce the quantity of dough and
toppings you are using and adjust the cooking time by selecting less slices – you can choose from
10, 8 or 6 slices depending on the size of pizza you are making.