• 30kg Bakers Grade Bread Flour
  • 3kg Softie®
  • 900g yeast
  • 18kg water


  1. Mix together ingredients for 10-15 minutes on middle speed (conventional mixer) or 2 minutes on slow speed and 6 minutes on fast speed (spiral mixer).

  2. Split dough into desired size: 300g for medium pizza, 60g for Calzone.

  3. Ball up and allow to rest for 10 minutes.

  4. Flatten in pizza/flatbread shape, top as desired and bake at 230°C-250°C as required.

Products used