Ingredients

Stage 1

5.000kg AM Woodfire Style Pizza Mix

Stage 2

0.060kg 49635 Dry Yeast
2.500kg Water variable
If using compressed yeast use 3% to flour

Method

1. Place all stage 1 (dry) into the spiral mixer. Then add stage 2, yeast and water to the dry ingredients.
2. Mix on slow speed for 2 minutes.
3. Mix on high speed for 10 – 12 minutes on fast speed.
4. Rest for 10 minutes.
5. Scale and produce shapes as required, rest for another 10 minutes.
6. Sheet or roll out dough to desired thickness. Place onto tray or pizza pan. Dock with pastry docker or fork.
7. Proof to desired height approx. 45 minutes (proofer setting 38C @ 75 – 80% RH).
8. Bake in oven 240 – 280°C for 7 – 15 minutes depending on dough weight. Steam not required.

Please Note:

If using a mixing bowl and dough hook mix on slow speed for 12 – 16
minutes