1. Place the mix, yeast and 1200g of cold water in a dough mixer (required dough temp 22°C).
    2. For a spiral mixer, give 2 minutes slow and 4 minutes fast (approx.) to develop a standard type bread dough.
    3. Add the remaining 200g of water and continue mixing for another 2 minutes on 2nd speed until all water is absorbed and the dough is soft and smooth.
    4. Remove the soft dough from the mixer, place in an oiled container and cover to prevent skinning.
    5. Allow to ferment at room temperature for 1 hour.
    6. Tip dough out onto a floured table – it should have risen noticeably whilst resting.
    7. Split into 100-200g portions depending on size of pizza required.
    8. Pinned out thinly 2-3mm and covered with toppings.  Leave at room temp for 30 minutes.
    9. Fire in a hot oven for 4 minutes at 260°C (500°F).


  • 2000g Sourdough Bread Mix
  • 1400g water
  • 50g yeast
  • Toppings of choice (eg Spinach, sun-dried tomatoes and mozzarella)