Featuring:
The POV-003 Convection Oven
and CAP-Q (Pizza Heat Plate)
INGREDIENTS
3/4 cup warm water,(between 100-110°F
2 cups (250g) all-purpose flour or bread flour
(spoon & leveled), plus more for hands and
surface
1 Tablespoon (15ml) olive oil, plus 1 teaspoon
for brushing the dough
1 teaspoon salt
optional: 1 teaspoon garlic powder or 1 clove
minced garlic and/or 1 teaspoon Italian seasoning
DIRECTIONS
Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Pour warm water on top. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
If you do not have a mixer, you can mix by hand in this step. With the stand mixer running on low speed, add the flour, olive oil, and salt. (And garlic/Italian seasoning if using.) Beat on low speed for 1 minute as it all combines. The dough should be thick and shaggy. Transfer it to a lightly floured work surface, including any loose flour.
Knead it with lightly floured hands for 2 minutes until it begins to come together and becomes smooth. If the dough is too sticky to handle, add 1-2 more Tablespoons of flour.
Place the dough in a greased bowl and cover with a clean kitchen towel.
Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can place it in the fridge for up to 2 days.
As the dough is resting and rising, prepare your toppings. Preheat oven to
475°F (246°C).
Shape the dough: Punch the dough down to release any air. Divide the dough into two. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don’t worry about the shape of the dough, just make sure it’s pretty thin.
Repeat with the second piece of dough. Carefully transfer both pieces of dough to the CAP-Q.
Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1/2 teaspoon of olive oil.
Top each with your favorite toppings.
Bake for 15-20 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm.
Cover and store leftovers in the refrigerator for up to 1 week.
Have fun with the toppings!
Traditional Pizza- Marinara Sauce, Mozzarella,Pepperoni
Hamburger Pizza- Ground Meat, Cheese, Tomatoes, Shredded Lettuce,Bacon
Dessert- Cinnamon, Sugar