Owner's Manual

ACACACACACACACACACACCACACACACACACACACACA

Cook’s note: This recipe can also be made without use of an electric mixer. In large

bowl, mix sponge mixture, flour, milk, room temperature water, olive oil and salt with

wooden spoon to form a very soft dough. Remove to well-floured surface, adding only

enough flour as necessary. Knead dough until smooth and elastic, about 10 minutes.

Proceed as recipe directs.

* The “sponge” is the starter or “pre-dough”. Using a sponge enhances the flavor and

strength of the dough and gives the dough extra character.

Below are recipes for seven popular pizzas and one flatbread. Make one or several

kinds of pizzas for variety or to suit the tastes of family or guests. Feel free to mix

or match toppings as you like. Pizzas are a great way to be creative while enjoying

really delicious food!

Pizza Margherita Makes 1 (9 to 10 inch) pizza

1 (9 to 10 inch) unbaked pizza crust

1 tsp. olive oil

1 tsp. minced garlic

2 Tbsp. grated parmesan or romano cheese

⁄4 cup (approx. 3 ounces) shredded Italian fontina cheese

8 Roma tomato slices

Torn or julienne-cut basil leaves

Lightly brush pizza dough with olive oil; sprinkle with garlic. Top with parmesan;

sprinkle with fontina cheese. Arrange tomato slices over cheese.

Bake on preheated PizzaGrill for 5 to 10 minutes or until crust is crisp and lightly

browned. Check bottom of pizza once or twice while baking to be sure it is not too

dark; rotate pizza for more even color, if desired. Sprinkle with basil just before

removing pizza from grill.

V410-41000-U00bklt_rev1.qxd 1/21/05 9:40 AM Page 7