Pizza Base & Topping

This recipe uses Laucke Pizza and Focaccia Mix. If you like a crisp crust brush with oil prior to adding your topping. Pizza bases can be made with alterntive Laucke Bread Mixes.

Ingredients

500g Laucke Pizza & Focaccia Mix
4g Yeast
330ml Water
5ml Olive Oil (optional – omit the same in water if including)

Topping

150g Tomato Passata (tomato purée)
2 Fresh Tomatoes
1 Clove Crushed Fresh Garlic
¼ tsp Salt
¼ tsp Sugar
¼ tsp Oregano
Olive Oil
Shredded Mozzarella Cheese
Fresh Basil or Fresh Rocket Leaves

Method

1. Use you bread machine or a suitable mixer to mix and knead the dough, or alternatively knead by hand. MIXING AND KNEADING
2. Divide the dough to obtain an appropriate size and rest for 10 minutes. Roll out the dough the the shape and thickness desired. Place on a tray and cover the dough to prevent skinning. Allow 30 minutes in a warm place for proofing. PROOFING Pizza dough will only rise slightly
3. Spread the proofed dough piece with tomato base, and top with your favourite toppings. Finish the pizza with grated cheese and perhaps an extra drizzle of olive oil
4. Bake at 240°C at the top of a Conventional oven or 220°C for Fan Forced until baked to your requirement. This dough will make two large medium thickness pizza bases

Helpful hints

• If the dough is too sticky or if having difficulty rolling out the dough rest in the fridge for 15 minutes
• For Pizza style bread, with out additional toppings dock the base, with a fork to minimise rising.

Alternative Laucke Bread Mixes can be used to make pizza

Laucke Bread Mix Variety	Bread Mix Quantity	Yeast	Water	Butter or Oil (optional)
Crusty White	500g	4g	330ml	5ml
Fibre White	500g	4g	370ml	5ml
Phyto Soy	500g	4g	370ml	5ml
Wholemeal	500g	4g	370ml	5ml