107 Prosciutto and mozzarella pizza You will never order a pizza again after making a pizza using NEFF’s CircoTherm® Intensive. The extra base heat will make a pizza with a golden crust. Oven setting: Dough proving and CircoTherm® METHOD Intensive Place all of the dough ingredients in a mixer with a dough hook and knead for 5–10 minutes on a medium Serves: 4–6 speed. Put dough in a bowl in the oven, select dough Preparation time: 1 hour prove and adjust time to 45 minutes or prove until Cooking time: 20 minutes dough doubles in size. If you do not have a proving Level of difficulty: Medium function cover the dough with a damp towel and place in a warm place until it doubles in size. INGREDIENTS While the dough is proving strain the chopped tomato, discard liquid. Add the garlic and season with salt and DOUGH pepper. 400g flour Pick the basil leaves. 240ml water 7g yeast Preheat the oven on CircoTherm® Intensive to 200°C. 4 tbsp olive oil Line universal tray with baking paper. 2 tsp salt Once the dough has proved, roll out to the size of the 1 tsp sugar universal tray and then place on baking paper. TOPPING Spread tomato mixture to cover the base of the pizza, 1 x 400g can chopped tomatoes then place half the mozzarella over the base followed 1 clove garlic, crushed by the basil leaves, slices of buffalo mozzarella and Salt and pepper to taste olives. Tear the prosciutto slices into halves and then lay on top, followed by the remaining the mozzarella 1 bunch basil cheese. 100g buffalo mozzarella, sliced 150g mozzarella, grated Place on level 1 of the oven and cook for 20 minutes or 100g prosciutto slices until the cheese has browned to personal taste. 100g pitted olives Remove and place onto a cooling rack for 5 minutes before cutting and serving. THE NEFF AUSTRALIA COOKBOOK MAINS