Ingredients
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10 kg 22 lbs 1 oz kg IREKS Singlupan (Gluten Free)
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0.4 L 1.68 cups Olympic Vegetable Oil - delisted
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0.2 kg 0 lbs 7 oz kg Baking powder
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0.4 kg 0 lbs 14 oz kg AB Mauri Pinnacle Baker's Yeast
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8.5 L 35.7 cups Water
Gluten Free Pizza Bases using Singlupan
Method
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Mixing time: 4 + 6 minutes
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Dough temperature: 24° C – 25° C
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Bulk fermentation time: none
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Scaling weight: 0.250 kg – 0.300 kg for a pizza Ø 24 cm
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Intermediate proof: none
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Processing: pizza
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Final proof: approx. 30 minutes
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Baking temperature: 210° C
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Baking time: approx. 20 minutes
