Chef's Larder Pizza Base Mix 3.5kg

Wheat Flour (contains Calcium Carbonate, Iron, Nicotinamide, Thiamin), Yeast Powder, Rapeseed Oil, Salt

For allergens, including Cereals containing Gluten, see ingredients in bold.

May also contain Soya.

Storage

Store in a cool, dry place, out of direct sunlight. Re-seal bag after use.

Usage

Hints & Tips - Try using the made up dough as garlic bread, breadsticks, calzones and dough balls. - Also makes a great foccacia: simply prove in a square tin and top with sea salt, rosemary and extra virgin olive oil before baking. - Why not add garlic, herbs, sun dried tomatoes or cheese to your dough for extra flavour. 1kg pizza base mix - 625ml warm water 3.5kg pizza base mix - 2188ml warm water Step 1 Weigh out the required quantity of mix into a mixer bowl fitted with a dough hook and add the warm water. Step 2 Mix on a slow speed for 1 minute. Continue to mix for a further 6 minutes on medium speed, until a smooth dough is formed. Allow to stand for 10 minutes with a drizzle of olive oil before scaling. Step 3 Take a portion of dough, 100g is sufficient for 18cm pizza. Roll out and place on a greased baking sheet. Step 4 Spread with the desired toppings up to 5mm from the edge and bake at 220°C / Fan Oven 200°C / Gas Mark 7 for 10 minutes or until cooked. For a deep pan pizza allow pizza base to prove in a warm place until doubled in size before baking. All appliances vary, these are guidelines only. For fan assisted ovens cooking times should be reduced.