Makes 30 pizzas
Mix ingredients together and use spiral mixer on slow for two minutes, fast for six.
Divide the dough into pieces of around 120g, mould into shape of pizza base and cover.
Refrigerate for 12 hours or overnight before use.
Allow dough to come back up to room temperature and then pin out dough pieces to 2-3mm thickness.
Spread with Macphie Bechamel with Butter, top with pieces of BBQ Pulled Jackfruit and cheese.
Cook in 280°C (550°F) for 5-6 minutes.
- 200g Macphie Softie
- 2000g bread flour
- 1300g water
- 10g yeast