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Western cusion/Pizza > Pizza

Margherita Burrata pizza

Mixing ratio

Dough

  • 00 type flour  1000g
  • Water  660g
  • Salt  25g
  • SAF SEMI DRY YEAST RED  1g

Tomato sauce

  • Tomato puree  1ea
  • IQF BASIL M-6MM (250G)  2g
  • EVO  8g
  • Salt  4g

Cooking process

Dough

  • 1. Mixing: Spiral L5H5L5
    2. Bench time: 20 min
    3. Dividing: 220g
    4. Overnight proofing: 5 degree for 24~ 48 hours

Tomato sauce

  • Mix well

Topping

  • 1. Strech the dough around 11 inchs dia.
    2. Spread tomato sauce and place the sliced Mozzarella
    3. Bake 2 min at 400 degree
    4. Sprinkle Basil oil, Burrata

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