Recipes

Mini Pizza - Using Pizza & Focaccia Mix

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Pizza & Focaccia Mix 1 bag
4 g Yeast 1 sachet
330 ml Lukewarm Water 1⅓ cups

Method

  1. Combine 500 g Laucke Pizza & Focaccia Mix, 4 g yeast sachet and 330 ml 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 to eight to ten equal pieces. The dough from 500 g of mix is enough to make eight mini-pizza bases using 100 g of dough, or 10 mini-pizza bases using 80 g dough pieces.

  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 0.5 cm.

  7. Place the dough on an oiled pan and add your favourite toppings.

  8. Bake in a hot oven until crisp and golden (240⁰C Conventional or 220⁰C Fan Forced).

Helpful Hints

  • 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.

  • Bread Mixes
  • Makes 8-10 mini pizzas
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