Pizza Pockets
99-023
Group 1
Ingredient
KG
%
Salt
0.020
2.00
Water
0.480
48.00
Bread Flour
1.000
100.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.008
0.80
Eggs
0.050
5.00
Fino BRF
0.004
0.40
BAKELS CSP 60
0.004
0.38
BAKELS PESTO BASE
0.100
10.00
BAKELS SHORTENING
0.190
19.00
Total Weight: 1.856
Group 2
Ingredient
KG
%
Garlic
0.012
-
Onion (chopped)
0.025
-
Oil
0.013
-
Tomato Sauce
0.413
-
Water
0.245
-
Salt
0.014
-
Sugar
0.050
-
Black Pepper
0.005
-
Oregano
0.000
-
Quickmelt Cheese
0.800
-
Spiced Ham
0.160
-
Green Bell Pepper
0.096
-
Mushroom
0.048
-
Onion (chopped)
0.016
-
Total Weight: 1.895
How to do it:
Dough:
1. Dissolve salt in water.
2. Mix bread flour, Bakels Instant Yeast, eggs, Fino BRF, CSP 60, Bakels Pesto Base at 1st speed for 2 minutes.
3. Add Bakels Shortening and mix for 5 minutes at 2nd speed.
4. Rest for 30 minutes.
5. Divide dough into 60g portions and round.
6. Flatten dough with a rolling pin to form circles.
7. Place fillings at the center of dough and fold. Seal edges.
8. Bake at 180°C for 25 minutes.
Filling:
1. Sauté garlic and chopped onion in oil.
2. Add tomato sauce, water, salt, sugar and seasonings. Mix well and simmer for 5 minutes.
3. Add quickmelt cheese, spiced ham, green pepper, mushrooms and onions then bring to a boil.
4. Simmer for 5 minutes then remove from heat.
Yield: 30 x 60g dough
