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

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