Panasonic SD-BT2P - Manual (Page 12)

Brioche Pizza Base
1 T Surebake yeast JV2T Surebake yeast
280 g white flour 300 g white flour
2 eggs (size 7) 72 t salt
2 t sugar 72 t sugar
72 t salt r/2T olive oil
80 g butter 125 ml water
35 ml
1
milk (fresh)
beaten egg for brushing top of
brioche
Pizza ingredients, cheese, f
etc.
■ Make the dough as in st(
Make the dough as in steps 1-7 Wholemeal
Rolls.
Let the dough rest in the refrigerator in a
greased bowl for 20-30 minutes.
Turn out onto a floured surface. With floured
hands divide the dough into 12 balls, divide
each ball into one large and one small ball.
Place each large ball in a greased brioche or
muffin cup. With floured fingers, make an
indentation in each large ball. Place the
small ball in each indentation.
Cover and let rise for 30-40 minutes, or until
almost doubled in size.
Brush brioche with beaten egg. Bake at
200°C for 10-15 minutes, or until light
golden brown.
Rolls.
Let dough rest in the refrigerator in a
greased bowl.
Shape dough into a circle - for a single pizza
or divide up and make individual sized
pizzas.
Let rest at room temperature for 10 minutes.
Top the pizza base with your choice of
fillings.
Bake at 220°C for 1 5-20 minutes or until
golden brown.
1 1