Page 238 - CMC Recipe Book

CMC
Recipe - Wholemeal Pizza Dough Category - Vegan
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Molluscs
Mustard
Nuts
Peanut
Sesame
Soya
SD
Primary Portions
Senior Portions
Preparation Time
Cooking Time
Cooking Temp
20
15
90 mins
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Strong Wholemeal Flour
1kg
Dried Yeast
3tsp
Carrot
2 each
Courgette
2 each
Salt
2g
Water
550 ml
Total
Portion Cost
Method
Add the flour, salt and yeast into a suitable bowl and mix well.
Finely grate the courgette and carrot and add to the dry mix.
Combine the water with the dry mix to form a soft dough.
Remove the dough from the bowl and kneed well for 10 minutes.
Cover with a damp cloth and leave to prove for 1 hour or until doubled in size.
Knock back the dough and leave to prove again for 30 minutes. The dough will now be ready to use.
TIP - this recipe can also be used for flatbreads or calzone pizza. Experiment with different toppings or fillings. Also some supermarkets will give fresh yeast to schools so it’s worth asking when doing your shopping!