EUROPEAN PIZZA BREAD
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Bread and Yeast Compounds - Bread Premixes and Concentrates |
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| Recipe No: R111f | ||||||||||||||||||||||||||||||
| USING BAKELS HENRYS SOURDOUGH | ||||||||||||||||||||||||||||||
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| Method: | 1. No time dough. 2. Place all ingredients into mixer and mix on slow speed for 2 minutes. 3. Scrape down and mix for a further 8 minutes or until dough developed. 4. Give dough a bench time of 5 minutes. 5. Divide, mould and leave for a further 4 minutes. 6. Prove approximately 45-50 minutes. 7. Bake at 200°C (395°F) for approximately 25-30 minutes. 8. PIZZA BREAD 9. Scale at 400g, pin out into oblong shape. 10. Proof 3/4 of an hour. 11. Baste carefully with tomato paste and fresh crushed garlic sauce. 12. On top of the tomato paste place grated cheese and diced bacon (or toppings of your choice). 13. Bake at 200°C (395°F) for approximately 25-30 minutes. 14. Remove from tray and cool. 15. PIZZA ROLL 16. Scale at 75g and prove and bake normally. 17. Use for filled roll or sell unfilled. |
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| Notes: | The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion. | |||||||||||||||||||||||||||||
| If using Compressed Yeast use 210g (8 1/2oz) | ||||||||||||||||||||||||||||||
| Yield: | Pizza Bread 20 @ 400g | |||||||||||||||||||||||||||||