Pizza Bases
To celebrate world Pizza Day, we thought we’d share this interesting fact with you… Margherita was the first ever pizza flavour – In 1889 Queen Margherita visited Naples with her husband King Umberto. The pair grew tired of their diet, which consisted exclusively of French haute cuisine, and wished to try a local dish. The pizza delivered to them was topped with white cheese, basil and tomatoes, the colours of the Italian flag. It was dubbed the Margherita!
| INGREDIENTS | ||
|---|---|---|
| Thin Base | Pan Base | |
| MAURI Victory or Maximus Flour | 10.000kg | 10.000kg |
| Salt | 0.200kg | 0.200kg |
| MAURI Compressed Yeast | 0.200kg | 0.200kg |
| MAURI Soft Specialty Improver | 0.050kg | 0.050kg |
| Canola Oil | 0.100kg | 0.250kg |
| Sugar | - | 0.200kg |
| Milk Powder | - | 0.250kg |
| Water (Variable) | 5.8 litres | 5.4 litres |
STEP 1
Combine MAURI Victory or Maximus Flour, Compressed Yeast, Soft Specialty Improver and other ingredients in the bowl of the mixer and blend thoroughly. Add canola oil last.
STEP 2
Add the required quantity of water.
STEP 3
Mix until dough is fully developed.
STEP 4
A finished dough temperature between 26–30°C is recommended. Allow 10–30 minutes floor time (rest time) before processing in the normal manner.
STEP 5
Bake in a moderate to hot oven (220–250°C).
Pizza Bases can be made from a wide variety of doughs ranging from a lean bread dough, which will produce a chewy bread-like base, to a thicker pan style base, which will produce a soft eating base.
Product is best enjoyed fresh on the day of bake. Storage temperature: ambient below 25°C.
Improver that delivers soft white crumb, excellent volume in high top loaves and helps retain its freshness for longer. Soy based blend with a 1% application rate.
Taste what happens when two favourite recipes collide… Lemon Meringue Donuts. This is sure to be a much-loved staple in your bakery.
Let’s bake better together. Call us on 1800 649 494
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