Laucke Pizza & Focaccia Dough

METHOD

LAUCKE PIZZA DOUGH:

1 Combine 500g Laucke Pizza & Focaccia Mix, 4g Yeast sachet and 300ml lukewarm water in a bowl and mix to form a dough.
2 Knead on a lightly floured surface for at least 10 minutes by hand or 6 minutes with a dough mixer, until dough is smooth and elastic. Test the dough by stretching a small piece. It should form a transparent window in the centre.
3 Cover the dough with a bowl and allow to rest for approximately 10 minutes.
4 Divide the dough in half. The dough from 500g of mix is enough to make two 12” pizza bases.
5 Lightly dust the dough with flour and cover with Plastic to prevent skinning, and allow to rest for 10 minutes.
6 Roll the dough out on a floured surface to the thickness of about 1 cm or less for a thinner base.
7 Place the dough on an oiled Pizza Pan and add your favourite toppings.
8 Bake in hot oven until crisp and golden 240ºC Conventional or 220ºC Fan forced.

FOCACCIA METHOD:
4 Roll out on a floured surface to a thickness of 2 cm.
5 Place dough in an oiled 20 x 30 cm tray, lightly dust with flour and cover with a loose sheet of plastic to prevent ‘skinning’.
6 Place in a warm, moist enclosure and allow to ‘proof’ for about 20 to 30 minutes.
7 Press deep dimples into the dough with your finger tips.
8 Brush focaccia with olive oil and top with herbs and seas salt.
9 Allow 10 minutes for the dough to ‘recover’.
10 Bake in a preheated oven at 220ºC conventional or 200ºC fan forced for 25 to 30 minutes, or until golden. The focaccia should sound hollow when tapped on the base.