with Vegetarian Style Topping


Crispy dough

  • 1180 g High protein flour
  • 770 g Water (cold)
  • 12 g Yeast
  • 30 g Honey        
  • 10 g Vinegar (white)     
  • 20 g Olive oil        
  • 15 g Salt

Topping Vegetarian style

  • 200 g Emborg mozzarella cheese
  • 60 g Emborg yellow cheddar
  • 100 g Chunky tomato sauce
  • 40 g Fresh onions sliced
  • 50 g Sun dried tomatoes
  • 50 g Sliced Zucchine
  • 25 g Black olives     
  • 15 g Fresh basil leaves



Use a dough mixer with paddle attachment. Add water, honey, vinegar yeast and 200 g of flour to the mixing bowl. Wait until the mixture starts to bubble indicating the yeast is active. Start mixing at low speed and add the remaining flour spoonful by spoonful until all flour has been added. This process should take a couple of minutes. Continue mixing the dough for a further 6-7 minutes. Add the oil and salt and continue mixing on slow speed for 3-4 minutes until the dough is smooth and shiny. It should be wet and slightly sticky to the touch.

Let the dough rise for 30 minutes. Using a scissor, cut the dough into portions of 240 g. Shape these dough balls and place in a well-oiled tray. Spray-oil dough balls and cover with plastic wrap and place in chiller for 12 to 24 hours before using.

Open dough, roll thin and place in a pizza tray. Add chunky tomato sauce to pizza base and fully cover with Mozzarella cheese. Finally, add all other toppings as per preference.

Bake at 220-245 degrees celsius for 6-8 minutes until the dough is lightly charred and crisp and the cheese has melted nicely.