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Specialty Flours

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

INGREDIENTS  
Thin BasePan Base
MAURI Victory or Maximus Flour10.000kg10.000kg
Salt0.200kg0.200kg
MAURI Compressed Yeast0.200kg0.200kg
MAURI Soft Specialty Improver0.050kg0.050kg
Canola Oil0.100kg0.250kg
Sugar-0.200kg
Milk Powder-0.250kg
Water (Variable)5.8 litres5.4 litres

Method

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.

Let’s bake better together. Call us on 1800 649 494

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