Ingredients
- Macphie sau-ci o.t.t® Hot Maple Flavour savoury topping
- 310g bread flour
- 10g salt
- 10g fresh yeast
- 220g water, warm
- Olive oil
- 150g pizza sauce
- 200g grated mozzerella
- 20 slices pepperoni
- 100g whipped ricotta
Method
Mix the yeast in the water. Add the flour and salt into a stand mixer with the dough hook attachment and gradually add the liquid. Mix for 3 minutes.
Turn the mixer off and leave the dough to rest for 10 minutes.
Mix for a final 5 minutes then transfer the dough to an oiled bowl, cover with cling film and leave to prove at room temperature for 2 hours.
Oil a deep square tray and gently place the dough into the tray. Stretch the dough to the corners, cover with cling film and leave to prove for a further 30 minutes. Meanwhile pre-heat pizza oven to 330°C.
Once the dough has had its final prove, part bake the dough for 3 mins.
Remove from the oven and top carefully with the pizza sauce and grated mozzarella going right to the edges then finally add on the Pepperoni.
Put the pizza back in the oven and cook until crisp and golden.
Top with the ricotta and a generous drizzle of Macphie sau-ci o.t.t® Hot Maple Flavour savoury topping.
