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pizza mix 10 kilo

170 LE
Availability: Out of stock

Advantages:

  • It gives high elasticity of the dough.
  • After shaping, could be frozen, semi-baked, or freshly baked.
  • Can accept different types of toppings without softening and remains holding while eating.
  • It gives golden brown surface for parts without topping.

Recipe: 1000 Gm Pizza Mix - 10-15 Gm Yeast - 440 Gm Water.

Method:

  • Mix ingredients, dough temp. 22-23° C.
  • Scale to 120 gm/Pizza 22cm and round up.
  • Proof for 15 min. & then Roll dough to thickness 4 mm and prick.
  • Final proofing 20-25 min then Add pizza toppings.
  • Bake at 230° C for 10 min.

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Advantages:

  • It gives high elasticity of the dough.
  • After shaping, could be frozen, semi-baked, or freshly baked.
  • Can accept different types of toppings without softening and remains holding while eating.
  • It gives golden brown surface for parts without topping.

Recipe: 1000 Gm Pizza Mix - 10-15 Gm Yeast - 440 Gm Water.

Method:

  • Mix ingredients, dough temp. 22-23° C.
  • Scale to 120 gm/Pizza 22cm and round up.
  • Proof for 15 min. & then Roll dough to thickness 4 mm and prick.
  • Final proofing 20-25 min then Add pizza toppings.
  • Bake at 230° C for 10 min.

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