BREAD NAME Pizza Dough
SETTING Dough-Pizza
PADDLE Collapsible
THIN CRUST PIZZA | 3 – 10″ Pizza’s | Makes 3 – 12″ square Pizza’s | 6 10″ Pizza 6 Dogs 6 Calzone
|
| Water | 220ml | 360ml | 440ml |
| Olive Oil | 1½ Tbsp | 2½ Tbsp | 3 Tbsp |
| Salt | 1 Tsp | 1½ Tsp | 2 Tsp |
| Bread Flour | 375g | 560g | 750g |
| Sugar | ¼ Tsp | ¼ Tsp | ¼ Tsp |
| Tandaco Yeast | 1¾ Tsp | 2.6 Tsp | 3½ Tsp |
| Approximate Total Weights | 617 g | 957 g | 1235 g |
MEDIUM – THICK CRUST PIZZA | 3 – 10″ Pizza’s | 4 – 10″ Pizza’s | Large Mix |
| Water | 300ml | 360ml | 380ml |
| Olive Oil | 2 Tbsp | 2½ Tbsp | 3 Tbsp |
| Salt | 1¼ Tsp | 1½ Tsp | 2 Tsp |
| Bread Flour | 467g | 560g | 600g |
| Sugar | ¼ Tsp | ¼ Tsp | ¼ Tsp |
| Tandaco Yeast | 2 Tsp | 2.6 Tsp | 2¾ Tsp |
| Approximate Total Weights | 797 g | 957 g | 1025 g |
Sugar not really necessary, Only helps dough rise faster.
Suggested toppings
Tomato paste, mushrooms, capsicums, onions, tomatoes, capers, pineapple pieces, olives, herbs, salami, ham, pepperoni , anchovies, sardines, cheese (i.e. grated Mozzarella, Parmesan, Cheddar).
Also see here for PIZZA COMBINATIONS.
Weight of pizza dough balls?
**From a forum found online**
My understanding is 200g makes about a 10″ pizza.
Keeping that ratio the same for other sizes (square inchs)
10″ = 200g (78.5 sq in) 250g Thicker Crust
12″ = 288g (113 sq in) 338g Thicker Crust
14″ = 392g (154 sq in) 442g Thicker Crust
16″ = 512g (201 sq in) 562g Thicker Crust
Handshaping procedure
(This is for the small recipe of dough) Roll dough on a lightly floured surface into a 25cm round for a thick based pizza or into 2 × 20cm rounds for a thinner based
Place onto a lightly greased baking tray Spread or sprinkle pizza with selected toppings.
Bake in a preheated oven at 250°C for 12-15 minutes or until base is cooked and topping heated.
Depending on your oven you may have to make it hotter.
