Recipes

Pizza

Ingredients
  • 10 Portions

    Strong bread flour 450g

    Dried yeast 1 tbsp

    Salt 1 tsp

    Sugar 1 tsp

    Chopped tomatoes 500g

    Tomato Puree 80g

    Oregano pinch

    Pepper pinch

    Celery – Diced 50g

    Onion – Diced 50g

    Carrot – Diced 50g

    Hand warm water 250ml

    Olive Oil 20ml

    Cheddar Cheese (Grated) To top the pizza

     

  • 50 Portions

    Strong bread flour 2.25kg

    Dried yeast 4.5tbsp

    Salt 1.5 tbsp

    Sugar 2 tbsp

    Chopped tomatoes 2.5kg

    Tomato Puree 400g

    Oregano 1 tsp

    Pepper pinch

    Celery – Diced 250g

    Onion – Diced 250g

    Carrot – Diced 250g

    Hand warm water 1.25ltr

    Olive Oil 100ml

    Cheddar Cheese (Grated) To top the pizza

     

  • 100 Portions

    Strong bread flour 4.5kg

    Dried yeast 9 tbsp

    Salt 3 tbsp

    Sugar 4 tbsp

    Chopped tomatoes 5kg

    Tomato Puree 800g

    Oregano 1 tbsp

    Pepper 1 tsp

    Celery – Diced 500g

    Onion – Diced 500g

    Carrot – Diced 500g

    Hand warm water 2.5 ltr

    Olive Oil 200ml

    Cheddar Cheese (Grated) To top the pizza

     

Method
  1. Add the flour, yeast, 2tbsp sugar, 2 tbsp salt into a planetary mixer
  2. Using the dough hook attachment slowly start to mix the dough
  3. Firstly, add the olive oil and slowly start to mix
  4. Add the warm water slowly (you may not need all of it, or you may need more depending on the absorbency of the flour) until a soft, but not dry or sticky dough is formed (it leaves the side of the bowl clean)
  5. Continue to KNEED the dough for at least 10 minutes (this will work the gluten and stretch the natural protein in the flour so that a light airy bread is formed)
  6. Leave the dough in the bowl, cover with a damp tea towel and leave in a warm place for 1 hour or until the dough has doubled in size
  7. To make the tomato sauce fry the onion, garlic, carrot, oregano and celery in olive oil, and sweat down for 10 minutes
  8. Add the chopped tomato, remaining salt and sugar, tomato puree and SIMMER for a further 10 minutes until the vegetables are tender
  9. Puree the sauce, adjust the seasoning and consistency, allow to cool
  10. Once the dough has proven, tip out the dough onto a floured surface and knock all of the air out of it. Roll the dough out onto greased baking trays.
  11. Top with sauce, then cheese and bake at 220˚C for 10 mins or until golden and bubbling
Key Points
  • The pizza dough will benefit from a long proving process, please try to make the dough 1st thing in the morning.
Allergens

Wheat, Milk, Celery