Bakels
Baking ingredients since 1904

PIZZA BASES

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Scones & Pikelets - Scones
Recipe No:  R722l
USING FINO SCONE MIX
Group  Ingredient KG
  FINO SCONE MIX 1.000    33.3%
  Flour 1.000    33.3%
  Water 1.000    33.4%
  Total Weight 3.000
Method:  1. Mix Fino Scone mix, flour and water using a dough hook on low speed for 30 seconds.
2. Scrape down.
3. Mix for on second speed for another 15 seconds.
4. Do not overmix.
5. Rest dough for approximately 10 minutes.
6. Roll out dough on flour dusted bench to the desired thickness, approximately 5mm.
7. Cut to shape and size.
8. Either use as plain pizza base (no filling) or finished topped pizza's.
9. Spread with BAKELS PIZZA SAUCE MIX and top with cheese, bacon, tomato etc.
10. Bake at 220°C for approximately 15 minutes.
Notes:  Recipe percentages are on total batter / mix weight (100%)