Ingredients
Instructions
  • 1 Add all ingredients
  • 2 Knead on medium speed for 10 minutes
  • 3 Prove for 2-3 hours until doubled in size
  • 4 Knock back and roll in to 70g balls
  • 5 Roll out and prove in the dehydrator
  • 6 Olive oil, bake on the pizza stone for 4 minutes each
Yield Based Scaling
If you need to make a certain amount of an ingredient then enter the final amount you need in the last field and the rest will automatically update as you type.
  • To enable Yield Based Scaling you need to have entered a final yield for the ingredient based on the original specification.

    For example, if you made Sugar Syrup with 2kg Sugar and 1kg Water, your Yield might be 2.3L
Custom Scaling
1 2 3 4
  • Dried Yeast - Doves Instant g
  • Salt - Table g
  • Sugar - Caster - Albion g
  • Water Warm g
Linked Recipes
Meta Data
  • Shelf Life Not set
  • Storage Not set
  • Added By Nick
  • Added On 2nd Oct 2019
  • Updated On 22nd Sep 2022
Image
Allergens
  • Element
Equipment
  • No specialist equipment