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
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.
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.
Cover the dough with a bowl and allow to rest for approximately 10 minutes.
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.
Lightly dust the dough with flour, and cover with plastic to prevent ‘skinning’, and allow to rest for 10 minutes.
Roll the dough out on a floured surface to a thickness of about 0.5 cm.
Place the dough on an oiled pan and add your favourite toppings.
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.
