<< Back to Recipe index

Pizza Premix

Ingredients
Unbleached Wheaten Flour, Sucrose, Salt, Vegetable Oil, Soya Flour, Emulsifiers (481,472(e)) Ascorbic Acid (300), Mineral (calcium), Thiamin, Enzyme (Amylase).

Method

• Carefully weigh out dry ingredients and place in bowl. If using compressed yeast double the quantity.
• Add water to give a finished dough temperature of 27°C. Keeping the dough slightly soft to give best results.
• Mix dough in the normal manner for your machine making sure the dough is well developed, (ie smooth and clear). Whilst acceptable results may be obtained on slow speed mixers, best results will be obtained on medium or high speed machines.
• Give 10 minutes rest (floor) time. During this time the dough relaxes, becomes easier to handle, and more extensible. This gives the potential for the best possible products.
• Scale to required pizza base size.
• Give 10 minutes intermediate proof.
• Sheet the base preferably in stages rather than tearing by sheeting too quickly.
• The base can then be covered and refrigerated for next day or allowed to sit for 30 minutes and then topped and baked.
• For heavy or chewy crust bake quickly at higher temperature. For a crispier crust bake for longer at a lower temperature.
• Important to give the dough 2 rests as this improves the overall quality of the finished product and makes the bases much easier to sheet out..
• This premix has been developed to provide excellent bases when handled according to instructions.