Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you keep
the good numbering when you turn the pages of the I/B.
Don’t change the page numbering. Keep the language
integrity.
14
170407
Assembly page 14/16
Fax +32 2 359 95 50
Preheat the oven to 200C fan/conventional 210C/gas mark 6. First, sift the flour into the mixing
bowl, and combine the remaining ingredients in a separate bowl or jug. Using the dough hook
attachment, run the mixer at Speed Setting 1-2, and gradually add the liquid via the feeding
spout ensuring that the Splash Guard is firmly in the ‘Lock’ position. As the ingredients
incorporate and the dough ball begins to form, increase the Speed Setting to 3-4. Knead for 2 -
3 minutes on this Speed, until the dough ball is smooth. Turn the Speed Dial to the ‘Off’ position
before pressing the tilt switch. Remove the dough from the mixing bowl and split into 2 pieces
for large pizzas, or 4 if you would like smaller portions. On a floured surface, roll into pizza bases
approximately 1cm thick (this recipe advises circular of rectangular bases for a classic Italian
style thin & crispy base). Then, lay the bases on a baking sheet or pizza tray. Spread the pizza
bases with a tomato purée and add toppings – mushrooms, ham, olives, sun dried tomatoes,
spinach, artichoke, etc. Top with a sprinkling of dried herbs, chunks of mozzarella, and a drizzle
of olive oil to taste. Bake in a preheated oven at 200°C/gas mark 6 for 15-20 minutes, till the
toppings are bubbling and golden brown. Buon appetito!
YOUR OWN RECIPE NOTES AND IDEAS
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