Group 1
Ingredient
KG
%
Flour
4.000
100.00
Salt
0.040
1.00
BAKELS CRUSTY BREAD CONCENTRATE
0.060
2.00
VEGETABLE OIL
0.160
4.00
BAKELS INSTANT ACTIVE YEAST
0.020
0.50
Water (variable)
2.080
52.00
Total Weight: 6.360
No Time Dough Place all ingredients in machine bowl and develop thoroughly Allow to recover 5 to 10 minutes Roll out to desired thickness and cut into rounds (dock if desired) Prove in a fairly dry prover then bake with plenty of steam at 180¼C Open oven vent for last 5-10 minutes baking to enhance the crisp crust
If using Compressed yeast use 70 g in the above recipe
Total Weight: 3.000
Mix Fino Scone mix flour and water using a dough hook on low speed for 30 seconds. Scrape down. Mix for on second speed for another 15 seconds. Do not overmix. Rest dough for approximately 10 minutes. Roll out dough on flour dusted bench to the desired thickness approximately 5mm. Cut to shape and size. Either use as plain pizza base (no filling) or finished topped pizza's. Spread with BAKELS PIZZA SAUCE MIX and top with cheese bacon tomato etc. Bake at 220¡C for approximately 15 minutes.
Recipe percentages are on total batter / mix weight (100%)
