Pizza & Focaccia High Protein Mix 5 x 500g Carton

A high protein Pizza & Focaccia Specialty Mix made with plant protein and premium ingredients. A versatile and convenient mix for creating pizza bases, focaccia and more. This mix is high protein due to the 17.9g of protein content per serve. The protein content is made up of rice protein concentrate. Other essential ingredients include unbleached wheat flour, non-iodized salt and wheat germ flour. Made with quality Australian wheat and no preservatives, this mix comes with a yeast sachet included. High Protein Pizza and Focaccia Mix has a 4 Heath Star Rating.

PIZZA METHOD

Water	Pizza & Foccaccia Mix	Yeast
330 ml	500 g pack	4 g sachet

1. Combine Laucke Pizza & Focaccia Mix, yeast sachet and lukewarm water in a bowl and mix to form a dough. 

2. Knead on a lightly floured surface for at least 10 minutes by hand, or 6 minutes with a dough mixer, until the dough is smooth and elastic.  Test the dough by stretching a small piece. It should form a transparent ‘window’ in the centre.

3. Cover the dough with a bowl and allow to rest for approximately 10 minutes. 
4. Divide the dough in half. The dough from 500 g of mix is enough to make two 12” pizza bases. 
5. Lightly dust the dough with flour and cover with plastic to prevent ‘skinning’, and allow to rest for 10 minutes. 
6. Roll the dough out on a floured surface to a thickness of about 1 cm.
7. Place the dough on an oiled pizza pan and add your favourite toppings.
8. Bake in a hot oven until crisp and golden (240 ⁰C conventional or 220 ⁰C fan forced).

 

FOCACCIA METHOD

Follow Pizza Method steps 1-3

4. Roll the dough out on a floured surface to a thickness of about 2 cm.
5. Place dough in an oiled 20 x 30 cm tray, lightly dust with flour and cover with a loose sheet of plastic to prevent ‘skinning.
6. Place in a warm, moist enclosure and allow to ‘proof’ for about 20 to 30 minutes.
7. Press deep dimples into the dough with your fingertips.
8. Brush focaccia with olive oil and top with herbs and sea salt.
9. Allow 10 minutes for the dough to ‘recover’.

Bake in a preheated oven at 220 ⁰C conventional or 200 ⁰C fan forced for 25 minutes, or until golden. The focaccia should sound hollow when tapped on the base.

Tips for a Perfect Pizza

• Ensure the dough is well ‘rested’. This allows it to relax, become easier to handle and be more extensible.
• The dough can be stored in a plastic bag in the refrigerator, resting it for use the next day.
• Prevent excess lift in a thick dough by ‘docking’’ it after rolling out.  Use a spiked roller or fork to cover the dough with holes, starting in the middle and working out to the edges.
• For a crispier base, brush the dough with olive oil, to prevent moisture seeping from your toppings.

 

Tips for a Perfect Focaccia

Pitted olives can be pressed into the dough prior to baking.
Herb suggestions - garlic, oregano, rosemary, thyme, black pepper.

If in consultation with our customer service team it is determined that a product is not fit for purpose or is damaged in a way that renders it unsafe or unsuitable for consumption then Laucke will work with that customer to ensure they get a replacement product. Any consumer using product purchased from any retail outlet is encouraged to retain their proof of purchase until the product is consumed. If a problem is likely to have occurred whilst the product was in the care of the retailer the product will need to be returned to that retailer for refund or replacement depending upon the policy of the store. Being a food item that is very attractive to a number of different insects it is not uncommon to find some insect activity in products that insects have had an opportunity to drop onto during any stage of the distribution. Refrigeration or freezing will halt insect activity but some evidnce of the activity by way of photograph or returned sample will be required to confirm infestation to allow the replacement process to be followed. The breeding cycle of most insects in ideal conditions is about 20 - 30 days so we can estimate the point of entry by assessing the numbers and amount of incidental matter such as webbing and larvae.