Magimix Cook Expert Pizza

Magimix Cook Expert Pizza
Makes 2 family sized pizzas
For the pizza base
1 Tblsp Yeast - activated with warm water & flour
500 g Plain Flour
2 tsp extra virgin olive oil
pinch salt
To make the dough Using the stainless steel bowl of your Magimix Cook Expert select the baking function - bread - AUTO after the ingredients start to combine remove the cap & add 2/3 cup of warm water. Once the program beeps, press AUTO again to continue the kneading process.
To prove
Select EXPERT - ok - Speed 0 - Timer 40 mins -Temperature 40C
For the topping
Mozarella cheese - ensure the cheese is cold
Pepperoni
Basil
Tomato Passata
Olives
In the Magimix food processer
Using the midi bowl & the 4ml grating disc grate the cheese
Using the main bowl & the 2ml slicing disc at speed of 13 slice the pepperoni
Preheat oven 225C
Roll out dough
Add the tomato passata
Sprinkle the cheese
Sprinkle the salami
Add olives & fresh basil
Add the remaining mozzarella
Drizzle extra virgin olive oil
Bake on a tray lined with baking paper for 15 to 20 minutes

[@myfdws]

I can't see this recipe anywhere on the magimix australia site. There is several pizza recipes but none that have 500g of flour. Can anyone tell me where I can find this recipe. Thank you.

[@lindabatchelor2201]

Hello did Adrian use instant yeast? And where do I find the recipe plz?

[@robynbreheny8623]

I’ve been trying to work out if I can substitute the plain flour for whole grain flour and still get a good result? I just don’t want to use white flour. Can anyone tell me if the quantities are exactly the same? And ps the previous comment, I agree, I’ve not found this recipe in the magimix website nor the cook books either?

[@TheMorningtrain]

I’ve never quite worked out how to get the centre of my pizza cooked? Do I just put it in for longer and risk the edges burning or change the heat or part pre bake?

[@seikibrian8641]

If you use a heavy pizza stone (and you should) the pizza will cook fairly evenly from the bottom across its entire disk. Make sure your stone is fully preheated (30 minutes, at least), and that your sauce and toppings aren't cold when you put them on, and you won't have burnt edges; they'll just be a LITTLE browner and crisper than the center.

[@TheMorningtrain]

SeikiBrian thankyou! It appears my disaster pizzas might be because I wasn’t preheating my stone. Thanks for your wise words and taking time to reply.

[@seikibrian8641]

@@TheMorningtrain You're very welcome. Does that mean you've now had success in your pizza baking?

[@TheMorningtrain]

SeikiBrian yep!

[@TheFrawlina]

Which magimix model are you using please?

[@MagimixAus]

Hi, its the Magimix Cook Expert

[@TheFrawlina]

@@MagimixAus Thank you! :)

[@robertsteele8664]

That looks like a dreadful pizza.