Pizza & Focaccia Mix
Ingredients
| Weight/ Volume |
Ingredients | |
|---|---|---|
| PIZZA | ||
| 500 g | Pizza & Focaccia Mix | 1 sachet |
| 4 g | Yeast | 1 sachet |
| 330 ml | Water, lukewarm | 1⅓ cups |
| FOCACCIA | ||
| 500 g | Pizza & Focaccia Mix | 1 Sachet |
| 4 g | Yeast | 1 sachet |
| 330 ml | Water, lukewarm | 1⅓ cups |
Method
Pizza 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 half. The dough from 500 g of mix is enough to make two 12” pizza bases.
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 1 cm.
Place the dough on an oiled pizza pan and add your favourite toppings.
Bake in a hot oven until crisp and golden (240⁰C Conventional or 220⁰C Fan Forced).
Focaccia 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.
Roll the dough out on a floured surface to a thickness of approximately 2 cm.
Place dough in an oiled 20 x 30 cm tray and lightly dust with flour and cover with a loose sheet of greased plastic to prevent ‘skinning.
Place in a warm, moist enclosure and allow to ‘proof’ for about 20 to 30 minutes.
Press deep dimples into the dough with your finger tips.
Brush focaccia with olive oil and top with herbs and sea salt.
Allow 10 minutes for the dough to ‘recover’.
Bake in a preheated oven at 220°C Conventional or 200°C Fan Forced for 25 to 30 minutes, or until golden. The focaccia should sound hollow when tapped on the base.
Helpful Hints
- 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.
