Italian-Style Pizza

Instructions

• 1

  Combine yeast, water and olive oil in a medium bowl and stir until yeast is dissolved. Set aside for 5 minutes or until foamy.

• 2

  Place flour and sugar in the bowl of a Breville bench mixer. Add yeast mixture and knead with the dough hook for 8 minutes or until dough is smooth and elastic. Transfer dough to a large glass bowl and cover with a clean tea towel or plastic wrap.

• 3

  Insert wire rack in rack position 8. Place bowl on the wire rack. Select PROOF/85°F/CONVECTION/1 hour and press START. Proof the dough for 1 hour or until doubled in size.

• 4

  Punch down dough. Divide into 4 equal portions and shape each portion into a ball.

• 5

  Sprinkle the semolina-flour mixture onto a clean work surface. Work with one dough ball at a time, keeping remaining dough covered with plastic wrap until ready to use. Roll first dough ball into a thin round about 10 inches in diameter. Transfer the dough to the included pizza pan.

• 6

  Spread ¼ cup pizza sauce evenly on the dough, leaving a ½-inch border of crust.

• 7

  Sprinkle one quarter of the mozzarella, salami and olives on the pizza.

• 8

  Insert wire rack in rack position 7. Select PIZZA/480°F/CONVECTION/10 minutes. Press START to preheat oven.

• 9

  Once preheated, place pizza in oven and bake for 8–10 minutes or until cheese is melted and golden in color. Sprinkle with basil leaves and serve immediately.

• 10

  Repeat steps 5-9 to make remaining pizzas.