Pizza

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Pizza
This Pizza could not be described as an autentic resturant style Pizza but end result is exseptionally good, I have served this pizza on so many ships to so many crews and the response is always possitive, The base is a basic bread dough only with olive oil in place of white shortening, this dough is extremely reliable and easy to use, you can scale it off to suit the thickness of base you require, 100 grams rolled out to the size of a large plate will produce a nice thin base and 250 grams will produce a thicker base, as with all pizzas oil your tray well and cook a thin Pizza for 9 to 10 Minutes and the thicker base for approximately 10 to 12 minutes, you will need to get to know your oven. This Pizza is so popular with the crew we have to have it on the menu every week, everyone loves a good pizza. The important thing to remember is whilst this pizza can be rolled and placed on the trays half an hour to an hour before service time, cook your pizza during the service period, only place the pizzas in the oven to suit the flow in the messroom, placing each tray each tray in the oven 10 minutes before you need it, so that as the crew come into the messroom, you are taking hot pizzas out of the oven and slicing them.
Course Main Dish
Cuisine American, Italian
Prep Time 1 Hour
Cook Time 10 Minutes
Passive Time 30 Minutes
Servings
Pizza's
Ingredients
Course Main Dish
Cuisine American, Italian
Prep Time 1 Hour
Cook Time 10 Minutes
Passive Time 30 Minutes
Servings
Pizza's
Ingredients
Instructions
  1. Place all the dry Ingredients in a machine bowl fitted with a dough hook and mix for 15 minutes scraping down the bowl half way through the mixing.
  2. Stop the machine add the olive oil and mix for 15 minutes on slow speed.
  3. Add water and mix until a smooth dough.
  4. When the dough is fully mixed remove from the mixer and place in the dough in a suitable lightly oiled container and cover, or better still lightly oil the inside of a polyethene bag and place the dough inside the bag and allow to prove until approximately 50% larger in volume. The polyethene bag accelerates the proving.
  5. When the dough has risen knock it back, this done by removing the dough from the container or polyethene bag and slamming the dough on the bench, Knead brief and scale at 100grams. ( For a thicker pizza base scale the dough at 250grams) I fit 3 Pizza's onto a standard shallow Gastronome and 4 pizza onto a black baking tray.
  6. Roll out to round shape and place on a well Oiled oven tray.
  7. Top the dough with Tomato Pizza topping (See pizza topping recipe) and a mixture of cheddar and mozzarella cheese, Italian herbs and any other topping you like. Set up your bench so that all your topping are easy to hand topping each pizza soon as the dough is placed on the tray.
  8. Bake in a hot oven at 180C for just 10 minutes.
  9. I always bake my pizzas during service period so as to ensure they are fresh out of the oven as the crew come to the messroom service counter. Sprinkle with fresh chopped parsley
  10. Note;- The secret to proving any bread dough is the temperature of the dough during proving , optimum temperature for yeast to ferment is approximately 28°C.
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