S500 - Pizza base

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Puratos ingredients

All ingredients

Bakers White Flour 10.000kg 100%
Water 5.000kg 50%
Oil 0.400kg 4%
Yeast 0.200kg 2%
Salt 0.180kg 1.8%
Sugar 0.200kg 2%
Skimmed Milk Powder 0.100kg 1%
S500 0.100kg 1%

Recipe

Method

Mix on spiral mixer for10 minutes (slow speed)

Scale

Thin crust                     10"                     0.250kg
Thick crust / Deep pan   10"                     0.500kg

Mould round and place on an oiled tray, cover with plastic and refrigerate overnight for best results. Take dough from refrigerator and roll out to required size by hand or rolling pin. Place on tray and prove for approximately 45 minutes. At this stage they can be topped with Pizza Topping, cheese and baked for 6 to 8 minutes at 250°C
in a deck oven.

For part baked pizza bases;

Do not top after proving. Bake for 4 to 5 minutes at 250°C cool and freeze, use when required