Small Appliances, Big Flavors: A Curated Recipe Collection
Welcome to Our Recipe Hub for Small Home Appliances! Whether you’re a seasoned cook or just starting out, our collection of recipes will help you make the most of your small kitchen appliances.
Neapolitan Pizza
Ingredients：
For Pizza Dough:
250g Nisshin Camellia High-Gluten Flour (or bread flour)
250g Nisshin Violet Low-Gluten Flour (or all-purpose flour)
260–280g ice water
25g corn oil (or neutral oil)
8g high-sugar-tolerant instant yeast
36g sugar
8g salt
For Pizza Toppings:
Tomato sauce (preferably San Marzano)
Fresh basil leaves
Fresh mozzarella cheese (fior di latte or buffalo mozzarella)
Extra virgin olive oil (for drizzling)
Instructions:
Making the Dough:
1. In the bowl of a stand mixer, combine the flours, yeast, sugar, and salt.
2. Pour in most of the ice water, reserving about 20g to adjust consistency if needed.
3. Mix on low speed until the ingredients come together into a rough dough.
4. Once a shaggy dough forms, add the corn oil and continue mixing on medium speed for 8–10 minutes, until smooth and glossy. The dough should form a coarse membrane when stretched.
5. Do not let the dough rise yet! Transfer it to a lightly floured surface and divide it into 160g portions (each for a 10-inch/25cm pizza).
6. Shape each portion into a tight ball, place them in a container, and cover with plastic wrap.
7. Proof at 28°C (82°F) for 30 minutes (or 1 hour if the temperature is below 20°C/68°F), until the dough expands to 1.5× its original size.
Shaping & Baking:
1. Preheat the oven: If using a pizza oven, preheat it to 400°C (750°F+). If using a home oven, place a baking steel or stone inside and preheat to the highest temperature (260°C/500°F+) for at least 1 hour.
2. Shape the dough: Lightly flour your hands, rolling pin, and work surface.Gently press or roll each dough ball into a 10-inch (25cm) circle, leaving a 1cm raised edge (cornicione). Avoid over-stretching to maintain an airy texture.
3. Assemble the pizza:
Spread a thin layer of tomato sauce in a spiral motion using the back of a spoon. Add fresh basil leaves and torn mozzarella. Drizzle lightly with extra virgin olive oil.
4. Transfer to the oven: Dust a pizza peel with flour to prevent sticking. Slide the pizza onto the peel and quickly launch it into the preheated oven (tilt the peel downward for a smooth transfer).
5. Bake: In a pizza oven: 1.5–2 minutes, until the crust puffs up and chars slightly. In a home oven: 5–7 minutes, rotating once for even baking.
6. Serve: Remove the pizza with the peel, slice, and enjoy immediately!
