RECIPES
We have used this Cooker to warm up left-overs (wrapped in aluminum foil), bake
large round brownies, hamburgers, chicken breast (boneless), frozen pizza, fresh
pizza, Dutch Babies, pressed sandwiches, and a whole lot more.
If you are going to cook meat with this Cooker, we would suggest that you use a
meat thermometer.
Pizza Dough
¾ Cup flour
1 Teaspoon salt
1 Teaspoon easy-blend dried yeast
½ Teaspoon superfine sugar
You can either purchase this in your local grocery store baking isle or just
put some in your blender and give it several pulses
1 Tablespoon olive oil
Sift the flour, salt yeast and sugar into a bowl and make a well in the middle of the
mixture. Add the olive oil and pour in ½ cup hot (115°F) water. Now mix to dough
starting off with a wooden spoon and then using your hands in the final stage of
mixing. Wipe the bowl clean with the dough, adding a spot more water if there
are any dry bits left and transfer it to a flat work surface.
If necessary, sprinkle some more flour on the work surface. Knead the dough for
3 minutes to until it develops a sheen and blisters under the surface (it should
also be springy and elastic). You can now either leave the dough on the surface
covered by the upturned bowl or transfer the dough to a clean bowl and cover it
with plastic wrap that has been lightly oiled on the side that is facing the dough.
Leave it until it looks as though it has doubled in bulk, which will be about an
hour at room temperature.
Flip the dough back on a work surface that has been sprinkled generously with
flour to prevent it from sticking. Knock all the air out of the dough and knead it
for a couple of seconds to begin shaping it into a ball. Dust your rolling pin with
flour and roll the dough out to a circle that is approximately 10 inches in
diameter. Then finish stretching it out with your hands, working from the centre
and using the flat of your fingers to push the dough out. It doesn’t need to be a
