Recipes

Pepperoni and Salami Pizza

Process Straight Dough Process

Prep Time 2 - 6 hours

Cooking Time 6 - 4 hours

Ingredients

  • 100g CDO CLASSIC SALAMI
  • 100g CDO PEPPERONI
  • 100g CDO EURO-DELI PEPPERONI
  • 100g CDO BEEF TOPPINGS
  • 100g CDO PRE-CUT HAM
  • 100g CDO MELTING CHEESE, shredded
  • 100g CDO MOZZARELLA CHEESE, shredded
  • 1kg Triple “A” All Purpose Flour
  • 4 g HiBRIM PR
  • 8 g Instant Yeast
  • 50 g Sugar
  • 15 g Salt
  • 460 g Water
  • 20 g Shortening
  • 20t g  Edible Oil
  • 1 pc Red Bell Pepper, sliced
  • 1 pc Green Bell Pepper, sliced
  • 30 g Mushrooms, sliced
  • 30 g Olives, sliced
  • 1 pc White Onions, sliced in rings
  • As needed Pizza sauce

Procedure

  1. Blend HIBRIM Pr and Triple “A” All Purpose Flour. Combine with dissolved sugar and salt in water at slow speed (#1) for 1 minute.
  2. Add shortening and oil. Mix for 10 minutes.
  3. Ferment dough for 45 minutes then pass on dough brake until fully developed.
  4. Round 250 grams dough piece, rest for 20 minutes, then sheet and place on a well greased square pizza pan “standard jelly roll tray”.
  5. Proof dough for 45 minutes – 1 hour in a proof box with 85-90% relative humidity.
  6. Preheat oven at a temperature of 180ºC then par-bake dough for 8 minutes.
  7. Cool at room temperature for at least 2.5 hours.
  8. Top with CDO CLASSIC SALAMI, CDO PEPPERONI, CDO EURO-DELI PEPPERONI, CDO BEEF TOPPINGS, CDO PRE-CUT HAM, CDO MELTING CHEESE, CDO MOZZARELLA CHEESE, and the rest of the ingredients. 
  9. Bake for another 5 minutes then serve!

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