Recipes
Pizza
Ingredients
10 Portions
• Strong Bread Flour: 450g
• Dried Yeast: 1 tbsp
• Salt: 1 tsp
• Sugar: 1 tsp
• Chopped Tomatoes: 500g
• Tomato Purée: 80g
• Oregano: Pinch
• Pepper: Pinch
• Celery (diced): 50g
• Onion (diced): 50g
• Carrot (diced): 50g
• Hand Warm Water: 250ml
• Oil: 20ml
• Cheddar Cheese (grated): To top
50 Portions
• Strong Bread Flour: 2.25kg
• Dried Yeast: 4.5 tbsp
• Salt: 1.5 tbsp
• Sugar: 2 tbsp
• Chopped Tomatoes: 2.5kg
• Tomato Purée: 400g
• Oregano: 1 tsp
• Pepper: Pinch
• Celery (diced): 250g
• Onion (diced): 250g
• Carrot (diced): 250g
• Hand Warm Water: 1.25L
• Oil: 100ml
• Cheddar Cheese (grated): To top
100 Portions
• Strong Bread Flour: 4.5kg
• Dried Yeast: 9 tbsp
• Salt: 3 tbsp
• Sugar: 4 tbsp
• Chopped Tomatoes: 5kg
• Tomato Purée: 800g
• Oregano: 1 tbsp
• Pepper: 1 tsp
• Celery (diced): 500g
• Onion (diced): 500g
• Carrot (diced): 500g
• Hand Warm Water: 2.5L
• Oil: 200ml
• Cheddar Cheese (grated): To top
Method
1. Add flour, yeast, 2 tbsp sugar, and 2 tbsp salt to mixer
2. Using dough hook, mix and slowly add oil
3. Add warm water gradually until dough is soft but not sticky
4. Knead in mixer for at least 10 minutes
5. Cover with damp cloth and prove for 1 hour until doubled in size
6. For sauce: fry onion, garlic, carrot, oregano, celery in oil for 10 mins
7. Add chopped tomatoes, remaining salt/sugar, tomato purée; simmer 10 mins
8. Blend sauce, season, and cool
9. Knock back proven dough and roll onto greased trays
10. Top with sauce, cheese; bake at 220°C for 10 mins or until golden
Key Points
• Dough improves with a long proving time; start early in the day.
Allergens
Gluten, Milk, Soya, Celery
