Recipe Book

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TIP For best cleaning results, wash the jug, lid and blade
assembly in the dishwasher.
TIP Dough too dry? Dough too wet? Add 1 tablespoon of
water or flour at a time and pulse until combined.
DOUGH KICKSTARTER
Pizza Dough
PROGRAM: MANUAL | PREP: 20 MINUTES | PROVE: 45-60 MINUTES
CONTAINER: JUG | BAKE: 10-15 MINUTES
DIRECTIONS
Install the dough blade in the
JUG. Place the yeast, sugar
and warm water in the JUG
and allow to sit for 5 minutes.
After 5 minutes, add the olive
oil, flour and salt. Install the lid,
then run on speed 2 until fully
combined. Then, remove lid
and dough blade.
Remove dough ball from JUG
and knead for two minutes.
Refer to the Dough basics
page for information on how
to knead.
Place dough ball in a lightly
oiled bowl. Cover loosely with
greased cling film and allow
to prove for 45-60 minutes
or until dough has doubled
in size. Refer to the Dough
basics page for tips on how to
rise/prove the dough.
INGREDIENTS
7g active dry yeast
1 teaspoon granulated sugar
240ml warm water (40°–45°C)
110ml olive oil
340g strong white flour
Pinch of salt
Once dough ball has risen,
preheat oven to 220°C. Roll
dough out into a 30cm round
and place on a greased
baking sheet.
Add your favourite pizza
toppings and bake for 10-15
minutes or until golden brown.
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