Ingredients
| Ingredients | Original |
|---|---|
| Pizza Dough Mix | 1000 g (6 cups) |
| Instant Dry Yeast | 6 g(1 tablespoon) |
| Water (10 – 15 °C) | (Approx.) 500 g (2 cups) |
Preparation Instructions:
- Spiral Mixer : Knead all ingredients for
- 2 minutes at low speed, then 8 – 10 minutes at medium speed until dough is smooth and elastic.
- Dough Temperature : 28 – 30 °C
- Dough Initial Resting : 15 minutes,
- Sheet to desired thickness.
- Cut with a suitable cutter or use pizza pan.
- Final Proofing : 20 min.
- Add tomato sauce on pizza dough.
- Add desired toppings with shredded mozzarella cheese.
For 12 Hours Use (Standard) :
After kneading the dough, scale to the required weight,
then freeze for 12 hours for next day production.
Baking Method:
- Bake for 8 – 10 minutes at 200 °C
(Depending on dough thickness and oven type),
