Recipes

Pizza Dough using Crusty White Bread Mix or Pizza & Focaccia Mix

Ingredients

Weight/
Volume
Ingredients
BASE
500 g Laucke Crusty White Bread Mix or Laucke Pizza & Focaccia Mix (1 packet) 3⅛ cup
4 g Yeast (1 sachet in Pizza & Focaccia Mix) 1⅓ tsp
330 ml Water 1⅓ cup
5 ml Olive Oil (optional - if included then omit the equivalent in water) 1 tsp
TOPPING
150 g Tomato Passata (Tomato Paste) ⅗ cup
2 each Fresh Tomatoes 2 each
1 clove Crushed Fresh Garlic 1 clove
1.5 g Salt ¼ tsp
1g Sugar ¼ tsp
0.25 g Oregano ¼ tsp
Olive Oil
Shredded Mozzarella Cheese
Fresh Basil or Fresh Rocket Leaves

Method

  1. Preheat oven to 240°C for a Conventional oven or 220°C for Fan Forced.

  2. Use your bread machine or a suitable mixer to mix ingredients, and knead the dough, or alternatively knead by hand.

  3. Divide the dough to obtain an appropriate size, and rest for 10 minutes. Roll out the dough to the shape and thickness desired. Place on a tray and cover the dough to prevent skinning. Allow 30 minutes in a warm place for proofing. Pizza dough will only rise slightly.

  4. Spread the proofed dough piece with tomato paste, and top with your favourite toppings. Finish the pizza with grated cheese and perhaps an extra squirt of olive oil.

  5. Bake at 240°C at the top of a Conventional oven or 220°C for Fan Forced until baked to your requirement.

Helpful Hints

  • If the dough is too sticky or if having difficulty rolling out the dough, rest in the fridge for 15 minutes
  • Brush with oil to create a crisp crust
  • For a Pizza style bread, without additional toppings, dock the base with a fork to minimise rising.

  • Specialty Breads
  • Yield: 2 large medium thickness pizza bases
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