This dish contains the following allergens: Milk/Dairy
Cooking mode
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220g
fresh homemade dough, room temperature
60g
pizza sauce
75g
mozzarella ball, sliced, patted dry to remove excess moisture
Handful
basil leaves, roughly torn
7oz
fresh homemade dough, room temperature
2oz
pizza sauce
2oz
mozzarella ball, sliced, patted dry to remove excess moisture
Handful
basil leaves, roughly torn
Utensils
Step 1
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top
Step 2
Turn dial to select PIZZA, then use the right-hand dial to select ARTISAN, and set time to 2 minutes 30 seconds. Select START/STOP to begin preheating (preheating will take approx. 15 minutes)
Step 3
Lightly flour a clean worksurface (this will prevent the dough from sticking). Stretch and toss dough by hand into a 25cm circle about 3mm thick
Step 4
Evenly cover dough with pizza sauce, leaving a 1.5cm edge for the crust. Then evenly top with sliced mozzarella. DO NOT overload the pizza
Step 5
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door, slide a floured pizza peel under the pizza and transfer to the hot stone. Close door and select START/STOP to begin cooking. If more time is necessary or a darker pizza is desired, increase the time using the right-hand dial
Step 6
When cooking is completed, open door, and remove pizza with peel. Let rest before topping with basil leaves, cutting and serving
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top
220g
fresh homemade dough, room temperature
60g
pizza sauce
75g
mozzarella ball, sliced, patted dry to remove excess moisture
Handful
basil leaves, roughly torn
7oz
fresh homemade dough, room temperature
2oz
pizza sauce
2oz
mozzarella ball, sliced, patted dry to remove excess moisture
Handful
basil leaves, roughly torn
Step 2 of 6
Turn dial to select PIZZA, then use the right-hand dial to select ARTISAN, and set time to 2 minutes 30 seconds. Select START/STOP to begin preheating (preheating will take approx. 15 minutes)
220g
fresh homemade dough, room temperature
60g
pizza sauce
75g
mozzarella ball, sliced, patted dry to remove excess moisture
Handful
basil leaves, roughly torn
7oz
fresh homemade dough, room temperature
2oz
pizza sauce
2oz
mozzarella ball, sliced, patted dry to remove excess moisture
Handful
basil leaves, roughly torn
Step 3 of 6
Lightly flour a clean worksurface (this will prevent the dough from sticking). Stretch and toss dough by hand into a 25cm circle about 3mm thick
220g
fresh homemade dough, room temperature
60g
pizza sauce
75g
mozzarella ball, sliced, patted dry to remove excess moisture
Handful
basil leaves, roughly torn
7oz
fresh homemade dough, room temperature
2oz
pizza sauce
2oz
mozzarella ball, sliced, patted dry to remove excess moisture
Handful
basil leaves, roughly torn
Step 4 of 6
Evenly cover dough with pizza sauce, leaving a 1.5cm edge for the crust. Then evenly top with sliced mozzarella. DO NOT overload the pizza
220g
fresh homemade dough, room temperature
60g
pizza sauce
75g
mozzarella ball, sliced, patted dry to remove excess moisture
Handful
basil leaves, roughly torn
7oz
fresh homemade dough, room temperature
2oz
pizza sauce
2oz
mozzarella ball, sliced, patted dry to remove excess moisture
Handful
basil leaves, roughly torn
Step 5 of 6
When unit is preheated and ADD FOOD and PRS STRT is displayed, open door, slide a floured pizza peel under the pizza and transfer to the hot stone. Close door and select START/STOP to begin cooking. If more time is necessary or a darker pizza is desired, increase the time using the right-hand dial
220g
fresh homemade dough, room temperature
60g
pizza sauce
75g
mozzarella ball, sliced, patted dry to remove excess moisture
Handful
basil leaves, roughly torn
7oz
fresh homemade dough, room temperature
2oz
pizza sauce
2oz
mozzarella ball, sliced, patted dry to remove excess moisture
Handful
basil leaves, roughly torn
Step 6 of 6
When cooking is completed, open door, and remove pizza with peel. Let rest before topping with basil leaves, cutting and serving
220g
fresh homemade dough, room temperature
60g
pizza sauce
75g
mozzarella ball, sliced, patted dry to remove excess moisture
Handful
basil leaves, roughly torn
7oz
fresh homemade dough, room temperature
2oz
pizza sauce
2oz
mozzarella ball, sliced, patted dry to remove excess moisture
