Jake’s Pizza Dough Recipe in the Digital Bread Maker

Let your Digital Bread Maker handle the kneading, then cook to perfection in the Pizza Pro 450 for restaurant-quality, wood-fired-style pizza at home. This dough recipe is stretchy & airy producing a light, fluffy crust. The base remains crisp & sturdy thanks to the Pizza Pro 450’s dual heating mechanism, producing the perfect pizza!

Serves 8

Ingredients
800g strong white bread flour
650ml lukewarm water
14g dried yeast (two 7g sachets)
1tsp fine sea salt
4tbsp extra virgin olive oil
Extra flour for dusting & shaping dough

Method
1. Start by pouring the lukewarm water into the Bread Maker pan, followed by the extra virgin olive oil & yeast. Roughly stir & allow to sit for a couple of minutes to activate the yeast
2. Add the white bread flour & salt over the liquid and select the dough setting on the Bread Maker. This will do the hard work for you, kneading & completing its first prove automatically. The dough will complete a number of stretch and folds, whilst allowing time to rise in between automatically for a perfectly resistant yet flexible dough. 
3. Once the programme has finished, tip the dough out onto a lightly floured surface & give it a gentle knead to release the excess air. If the dough is too sticky, add more flour & gently knead through. 
4. Apply a little oil onto your hands to prevent the dough sticking to them, before dividing & shaping the dough into 8 even balls. These should weigh roughly 150g per ball, for a 10-12 inch pizza.
5. Place the balls on a floured Pizza Board with a damp towel over & allow them to rest for a second prove at room temperature for around 25 minutes. This will relax the gluten, making stretching far easier. 
6. Whilst the dough rests, preheat your Pizza Pro 450. Select the wood-fired preset and allow it to come to temperature for 15 minutes. 
7. Cover the dough ball in a thin layer of flour before placing on a floured surface. Press a circle into the centre of the dough with the ends of your fingers, before kneading outwards in a circular motion to develop a light & airy crust. Move the dough onto your knuckles & begin turning in a clockwise motion, letting the weight of the dough stretch & pull downwards. If you’re feeling brave, spin & toss the dough off your knuckles into the air like a pro!
8. Place down on the surface with plenty of flour underneath before finishing with your preferred toppings. Grab your pizza peel & slide it underneath swiftly before transferring it into the Pizza Pro 450. Allow to cook for 3-5 minutes, keeping an eye on it as it cooks. Remove from the oven once it reaches your desired crispiness.
9. Place on your Pizza Board & slice. Top with Parmesan, rocket & your favourite sauce to accompany your toppings.

Notes
For the best results, weigh your ingredients precisely rather than using cup measures, accuracy is key to a perfect dough.
If your kitchen is on the cooler side, the second prove may take a little longer, so watch for the dough doubling in size rather than sticking rigidly to the clock.
Leftover dough balls can be wrapped and frozen for up to 1 month. Simply defrost fully before shaping.
For an authentic finish in the Pizza Pro 450, resist the urge to overload your pizza with toppings, a lighter hand lets that signature high-heat char really shine through.