Vegetable Pizza

Vegetable Pizza 

Prepared by: Vien-Ken-Mark N. Duazo 

(Baking Academy Instructor / Technology Department URC Flour) 

Scaling Weight: 380g 

Oven Temperature: 200°C 

Procedure 

Pizza Sauce: 

1. In low heat, using a mixing bowl mix tomato paste and tomato sauce until well combined.
   
   
2. Add the rest of the ingredients (oregano, Italian herbs, white pepper, onion powder, garlic powder, and brown sugar) and mix well until evenly combined. 
   
   
3. Continue mixing until the sauce becomes thick. Set aside. 

Dough Mixing: 

1. Pre-heat oven to 175 °C. 
   
   
2. In a bowl, sift the flour then add the yeast. Transfer this mixture into the spiral mixer and mix for 2 minutes in low speed. 
   
   
3. In a separate bowl, combine water, sugar, and salt. Mix until dissolved. 
   
   
4. Add the water mixture in the spiral mixer into the dough and mix for 2 minutes using low speed. 
   
   
5. Once dry ingredients are hydrated, add the vegetable oil and mix for 1 minute. 
   
   
6. Change to high speed, mix for 5 minutes or until dough become smooth and elastic (Do the window pane test to check if gluten is fully-developed). 

Fermentation: 

1. Transfer the dough into a clean container and allow to ferment for 60 minutes. 

Scaling: 

1. Scale the dough into 380 grams each. 
   
   
2. Round the dough pieces and allow to rest for 5 minutes of intermediate proof. 

Molding, Panning Proofing: 

1. Flatten the dough and place it into a well-greased pizza pan. 
   
   
2. Proof for 30 to 45 minutes. 

Assembly: 

1. Using a fork or a pizza hole puncher, poke holes on the surface of the pizza dough to avoid unwanted holes and bubbles during baking. 
   
   
2. Spread prepared pizza sauce on the pizza dough. Spread in a circular motion. 
   
   
3. Add the quick melt cheese and cheddar cheese. 
   
   
4. Arrange the rest of the toppings: carrots, olives, onion, tomatoes, bell pepper, and sliced almonds on top. 
   
   
5. Garnish with parsley. 

Baking: 

1. Bake at 200°C for 12 minutes or until done.