To make approximately
6 thin, medium sized
pizza bases:
MODEL
900HG
PIZZA
DOUGH
RECIPE
OPERATING
INSTRUCTIONS
Pizza
Specifications: Whilst every endeavour will be made to supply the goods illustrated in this catalogue, any photograph,
description, specification or illustration generally represents Jetmaster's goods offered. They do not constitute a sale by
description. Jetmaster reserves the right to supply similar but not identical goods to those illustrated.
Reproductions of this brochure are not permitted.
Trade marks & copyright 2006 Jetmaster (Pty)Ltd.
For more information contact
086-100-3838
www.jetmaster.co.za
Oven
Method
Pour flour into a large bowl.
If using wet yeast take approximately 25ml of
the measured water and dissolve the yeast,
then pour into flour.
If using dry yeast pour both packets into the
flour.
Add the salt and the oil and mix thoroughly
until smooth.
Add the balance of the tepid water and kneed
until a consistent mixture is obtained. Form
into a nice round ball and leave in the bowl,
covering with a towel or blanket to keep warm.
Let to rise for approximately 30 minutesroll
and leave for another 30 minutes.
I is always a good idea to keep your dough
warm before rolling.
Form nice round palm sized balls and roll
individually.
For use with commercial operations, the above
tip is also very successful; with the oil content
being increased to 1 cup of oil per 2,5 Kg of
flour. The bases can then be rolled out and
lightly cooked in the pizza oven. NB. No
browning of the pizza must occur, the pizza
base must just puff and then be removed and
allowed to cool. Once the bases are cool, they
can be stacked and used when required. Bases
freeze very successfully for up to three weeks,
if kept sealed in the deep freeze.
Ingredients
- 600g Cake Flour.
- 350ml tepid (warm) water.
- 1/2 packet (5g) dry yeast.
- 1/4 cup oil. (75ml).
- 1/2 teaspoon salt (2.g).
The ultimte
outdoor oven
