|
FERNA PIZZA CRUST-PAR BAKE
| Ingredients |
Quantity |
| All Purpose Flour |
560 grams |
| FERNA IODIZED SALT |
1 tbsp. + 1 tsp. |
| Refined Sugar |
1 tbsp. + ½ tsp. |
| EAGLE INSTANT DRY YEAST |
2 ½ tsp. |
| FERNA BUTTINA BUTTER SUBSTITUTE,
melted |
¼ cup |
| Water |
1 1/8 cups |
PROCEDURE
1. Combine all dry ingredients and mix well.
Add melted FERNA BUTTINA BUTTER SUBSTITUTE and
enough water to have a soft dough. Knead for
5-10 minutes until dough is smooth and elastic.
2. Cover with plastic wrap and leave in a warm
place for 45 minutes or until double in bulk.
3. Cut into approximately 250-g portions. Form
each into a ball and rest for 15 minutes covered
with plastic wrap.
4. Flatten each dough into desired thickness
and diameter. Place on a flat tray and bake
at 150°F for 10 minutes. Let it cool.
PIZZA SAUCE
| Ingredients
|
Quantity |
| Tomato paste |
320 grams |
| Basil flakes |
½ tsp. |
| White sugar |
1 tbsp. |
| Granulated garlic |
1 tsp. |
| Parsley Flakes |
2 tsp. |
| FERNA IODIZED SALT |
1 tsp. |
| Water |
160 grams |
PROCEDURE
1. Combine all ingredients and mix evenly. Set
aside.
ALL MEAT PIZZA
| Ingredients
|
Quantity |
| Pizza Crust |
1 pc |
| Pizza Sauce |
80 grams |
| Mozzarella cheese, shredded |
250 grams |
| Sweet ham |
50 grams |
| Italian sausage |
30 grams |
| Ground beef, cooked |
30 grams |
ASSEMBLY
1. Spread pizza sauce evenly on pizza crust.
Sprinkle with half of mozzarella cheese.
2. Distribute evenly the ham, sausage, and beef.
Top with the remaining mozzarella cheese.
3. Bake at 210°F for 12-15 minutes or until
cheese is completely melted
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