Rex Milano - American Pizza

Mr. Suthep Chaijirakorn (Chef Nun)
Mr. Suthep Chaijirakorn (Chef Nun)
The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.
3 Pizza Bases
00h 15
00h 20

Preparation Time: 9 – 15 minutes

Proofing and Resting Time: 20 – 25 minutes

Baking Time: 20 minutes

Outcome: 3 pizza bases

 

Tools needed: Mixer including bowl, Kitchen scale, pizza pan

Ingredients and Method

Ingredients

  • 150 g Rex Milano
  • 350 g Wheat flour (Type 550)
  • 4 g Baking powder
  • 15 g Olive Oil
  • 4 g Salt
  • 11 g Instant yeast
  • 260 ml Water, approx.

Method

  1. Mix all Ingredients, except olive oil, for 2 minutes slow and 7 minutes fast. Towards the last 2 minutes add the olive oil. We recommend using cold water to keep the dough temperature at max. 25 - 26°C.
  2. Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 15 minutes.
  3. After bulk fermentation, scale the dough into 230 - 250g pieces (pan size 24 cm) and mould round. Cover and intermediate proof for 10 minutes.
  4. After the intermediate proof, roll out the dough pieces, tending all over with a fork to avoid air bubbles. Place the dough pieces into the pizza pans and top with your favourite pizza toppings.
  5. Allow to final proof for 5 - 10 minutes, we recommend covering the pizza pans with a plastic foil or cling film to keep the moisture in the dough.
  6. The oven should have a temperature of 170 - 180°C when you put the pizzas in.
  7. Bake for approximately 20 minutes.
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