Ingredients

Group Crust
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
DOBRIM HIGH SPEED
0.004
0.4
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
BAKELS COUNTRY HERB BASE
0.050
5
BAKELS PESTO BASE
0.020
2
Lecinta Plus
0.005
0.5
Cold water
0.500
50
Olive Oil
0.040
4
Tomato Sauce
0.030
3
Salt
0.015
1.5
ROTITEX
0.040
4
Total Weight: 1.714
Group Pizza Topping
Ingredient
KG
Weight (%)
Olive Oil
0.050
-
Mozzarella Cheese
0.250
-
BAKELS COUNTRY HERB BASE
0.025
-
Onions
0.006
-
Ham
0.100
-
Total Weight: 0.431

Method

How to do it:

1. Mix all dry ingredients except Bakels Pesto Base in the mixing bowl. Add water and mix on low speed for 2 minutes.
2. Add olive oil and Rotitex and mix on high speed for 6 minutes or until 90% developed.
3. Add Bakels Pesto Base and continue mixing until developed.
4. Allow dough to recover for 5 minutes.
5. Mold 390 g for thin and 410 g for thick on an 11” pizza pan and 13.5” pan respectively.
6. Top loaves or rolls generously with the pizza filling.
7. Proof and bake at 200°C.

Yield

4.4 x 390g for thin / 4.2 x 410g for thick

Ingredients

Group Crust
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
DOBRIM HIGH SPEED
0.004
0.4
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
BAKELS COUNTRY HERB BASE
0.050
5
BAKELS PESTO BASE
0.020
2
Lecinta Plus
0.005
0.5
Cold water
0.500
50
Olive Oil
0.040
4
Tomato Sauce
0.030
3
Salt
0.015
1.5
ROTITEX
0.040
4
Total Weight: 1.714
Group Pizza Topping
Ingredient
KG
Weight (%)
Olive Oil
0.050
-
Mozzarella Cheese
0.250
-
BAKELS COUNTRY HERB BASE
0.025
-
Onions
0.006
-
Ham
0.100
-
Total Weight: 0.431

Method

How to do it:

1. Mix all dry ingredients except Bakels Pesto Base in the mixing bowl. Add water and mix on low speed for 2 minutes.
2. Add olive oil and Rotitex and mix on high speed for 6 minutes or until 90% developed.
3. Add Bakels Pesto Base and continue mixing until developed.
4. Allow dough to recover for 5 minutes.
5. Mold 390 g for thin and 410 g for thick on an 11” pizza pan and 13.5” pan respectively.
6. Top loaves or rolls generously with the pizza filling.
7. Proof and bake at 200°C.

Display Conditions

Display Conditions

Warm

Category

Category

Breads, Lean

Finished Product

Finished Product

Pizza