Class-02 (PIZZA DOUGH)

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PIZZA DOUGH



INGREDIENTS:

Group (A):

1. 300 gm Bread Flour

2. 6     gm  Dry Yeast


3. 10 gm Castor sugar
Group (B):

4. 170 ml Water


Group (C):


5. 10 gm Butter



Method:

1.Mix(A) till well blended.


2. Add (B) and knead to form dough.


3. Add (c) continue to knead to form a smooth and elastic dough.



4. Let the dough prove for 50-6- mins or till it double its size.


5. Portion 2nd proofing, topping and bake at 190c for 10-15 mins




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