CommercialPizza Flour

Stage 1

10.000kg 100201 AM Pizza Flour
0.150kg 100224 Salt Superfine
0.050kg 106007 Caster Sugar
0.300kg 105647 Compressed Yeast
0.025kg 103950 Super Bake Bread Improver HP

Stage 2

0.250kg 105823 AP Utility Shortening

Stage 3

5.400-5.800L Water variable

Method

  1. Place Stage 1 ingredients into the bowl and blend together thoroughly on low speed.
  2. Add stage 2 at the end of the blending process just mixing in.
  3. Add Stage 3 mix on low speed until dough is fully developed.
  4. Finished dough temperature should be between 28 – 30°C.
  5. Allow to rest for 10 minutes before processing.
  6. Roll into the desired dough ball size and place into refrigerator or cold room until required for processing.
  7. When product is required, remove from cold room and bring dough ball back to room temperature, approx. 1 hour. Flatten out to desired size and add toppings.
  8. Bake at 200 – 280°C for 7 – 10 minutes or until baked.

These instructions may vary depending on the manufacturer’s premises and the equipment used.

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