The Weekly | August 23, 2016
Pan Crust Pizza Dough
1kg all purpose flour
11gm active dry yeast
600gm warm water
50gm olive oil
1 tsp dry oregano (optional)
Rendang Ayam, Pineapple Chicken and Mutton Masala Peratal, prepare ahead of time
140gm Anchor Mozzarella, shredded
40gm Anchor Colby & Cheddar
12gm Anchor Parmesan, shredded
1.Mix all dry ingredients in a mixer with a slow setting for 1 min. Then pour water and olive oil in, continue using a low speed for 2 mins then increase to a medium slow setting till dough is smooth and well combined.
2.Portion the dough into 350gm sections and place it in a bowl. Loosely cover with cling film and let it rest in a warm place for 30 mins to prove.
3.Once the dough has proved (or double in size), it’s ready to be shaped into pizza bases.
4. Place the mutton masala peratal in the middle of the pizza base, spread the sauce and meat evenly. Then spread the pineapple chicken sauce on the middle ring evenly and the rendang ayam on the outer ring.
5. Mix the Anchor Colby, Cheddar and Mozzarella cheese and spread all over the pizza. Bake pizza in a pre heated oven at 220C for around 8 mins or until the cheese is bubbling and gently browned in colour.
6. Just before serving, sprinkle Anchor Parmesan cheese on top of the
TIP : This recipe makes enough for 5 12″ pizza bases. You can freeze the extra cling wrapped dough for up to 4 weeks. Thaw overnight in the fridge before using.
This recipe is courtesy of Anchor Food Professionals.