Kenwood Mixer Pizza Dough Recipe

Blitz 50g of mozzarella 50g of salami 25g of anchovy fillets and some oregano in the food processor attachment using the knife blade.

Kenwood mixer pizza dough recipe. Mix in 50g of crumbled ricotta cheese. Add more water slowly until a sticky but not wet dough is formed keep the machine running for a few minutes until the dough is soft elastic. My kenwood major mixer kneading bread dough. Making light work of it.

Plain flour 500 g about 4 cups dried yeast 7 g about 1 tsp olive oil 2 tbsp about 27 3 g salt 1 tbsp about 27 g water 300 g about 1 cups. Bake for 10 minutes at 170 180ºc 350 f gas 4. New york style pizza dough is easy to prepare when you are having cravings for the city s famous culinary delight. Lightly oil a pizza pan or a baking sheet.

Make two steam holes in the top of the calzone and finish by egg washing the top. Sprinkle with oregano and top with two thirds of the mozzarella cheese. Add the flour salt yeast sugar to the mixer bowl and attach the dough hook. Set the mixer to the min setting and leave to combine the ingredients for a thirty seconds or so slowly add the water a little at a time as the mixer runs on the min setting.

Spread the sun dried tomato paste over the pizza base. Pizza dough 1 packet dry active yeast1 tsp honey or granulated sugar6 cups all purpose flour1 tbsp kosher salt1 tbsp olive oil combine 2 cups of warm water with yeast and honey or sugar whisk gently and set aside for 15 minutes for the yeast to activate place flour and salt in the bowl of a stand mixer fitted with a dough hook attachment turn on and mix the flour and salt with the machine. Egg wash the edge and fold over the dough to seal. Lightly oil a pizza pan or baking sheet.

Gently knock back the dough. The dough will start to come together slowly. Add the olive oil half the water set the machine running. Roll out into a 30 cm 12 round and place in the prepared pan or on the baking sheet.

Gently knock back the dough. Preheat the oven to 220 oc 425f gas mark 7. Spread the mixture over half the pizza. At the end of the cycle turn the dough out onto a lightly floured surface.

Spread the sun dried tomato paste over the pizza base. Bake for 10 minutes at 170 180ºc 350 f gas 4. Make two steam holes in the top of the calzone and finish by egg washing the top. Egg wash the edge and fold over the dough to seal.

At the end of the cycle turn the dough out onto a lightly floured surface. Sprinkle the oregano and top with 2 3 of the mozzarella cheese. Keep adding water a little at a time until the dough starts to come away from the sides of the bowl. Plan to make dough the night before you need it.

Spread the mixture over half the pizza. Mix in 50g of crumbled ricotta cheese.