To celebrate world Pizza Day, we thought we'd share this interesting fact with you - Margherita was the first ever pizza flavour - In 1889 Queen Margherita visited Naples with her husband King Umberto. The pair grew tired of their diet, which consisted exclusively of French haute cuisine, and wished to try a local dish. The pizza delivered to them was topped with white cheese, basil and tomatoes, the colours of the Italian flag. It was dubbed the Margherita!
| INGREDIENTS | INGREDIENTS | INGREDIENTS |
|---|---|---|
| Thin Base | Pan Base | |
| Mauri Victory or Maximus Strong Bakers Flour | 10.000kg | 10.000kg |
| Salt | 0.200kg | 0.200kg |
| Mauri Compressed Yeast | 0.200kg | 0.200kg |
| Mauri Soft Specialty Improver | 0.050kg | 0.050kg |
| Canola Oil | 0.100kg | 0.250kg |
| Sugar | - | 0.200kg |
| Milk Powder | - | 0.250kg |
| Water (Variable) | 5.8 litres | 5.4 litres |
75155 Victory Bakers Flour 12.5kg; 16957 Victory Bakers Flour 25kg; 79081 Maximus Strong Bakers Flour 12.5kg; 16895 Maximus Strong Bakers Flour 25kg; 10897 Compressed Yeast 12kg; 84258 Soft Specialty Improver 10kg
Combine Mauri Victory or Maximus Strong Bakers Flour, Compressed Yeast, Soft Specialty Improver and other ingredients in the bowl of the mixer and blend thoroughly. Add canola oil last.
Add the required quantity of water.
Mix until dough is fully developed.
A finished dough temperature between 2630°C is recommended. Allow 1030 minutes floor time (rest time) before processing in the normal manner.
Bake in a moderate to hot oven (220250°C).
