Ingredients

Group Crust
Ingredient
KG
Weight (%)
Bakels Instant Active Dry Yeast
0.003
1
Honey
0.016
5.33
Water
0.300
100
Soy and Linseed Bread Concentrate
0.300
100
All Purpose Flour
0.300
100
Oil
0.050
16.67
Total Weight: 0.969
Group Topping
Ingredient
KG
Weight (%)
*Inasal Chicken
0.875
-
**Tomato Sauce
0.320
-
Mozzarella Cheese
0.310
-
Quickmelt Cheese
0.255
-
Fresh Mushroom
0.225
-
***Pesto Sauce
0.025
-
Red Bell Pepper
0.110
-
Oregano Dried
0.004
-
Total Weight: 2.124
Group *Chicken Inasal
Ingredient
KG
Weight (%)
Salt
0.022
-
Oil
0.070
-
Chicken Breast
0.570
-
Fermdor Smoked
0.003
-
Apito Garlic Paste
0.068
-
Lemon Grass
0.036
-
Pepper
0.001
-
Lemon Juice
0.041
-
Total Weight: 0.811
Group *Chicken Inasal Oil
Ingredient
KG
Weight (%)
Oil
0.090
-
Atsuete
0.045
-
Total Weight: 0.135
Group **Tomato Sauce
Ingredient
KG
Weight (%)
Apito Garlic Paste
0.058
-
Salt
0.006
-
Fresh Tomato
0.483
-
White Onion
0.096
-
Bakels Country Herb
0.004
-
Bakels Dairy Blend Regular
0.055
-
Tomato Sauce
0.400
-
Tomato Paste
0.048
-
Total Weight: 1.150
Group ***Pesto Sauce
Ingredient
KG
Weight (%)
Peanuts
0.400
-
Apito Garlic Paste
0.050
-
Oil
0.200
-
Basil
0.100
-
Salt
0.100
-
Pepper
0.030
-
Total Weight: 0.880

Method

How to do it:

Crust:
1. Mix dry ingredients in a mixing bowl for 1 minute.
2. Add wet ingredients and mix for 5 minutes. Note that dough will be slack to
achieve chewy texture.
3. Proof for 40 minutes.
4. Weigh 166g portions and proof again for 1 hour.
5. Pre-bake at 250°C for 10 minutes.

For the toppings:

*Chicken Inasal
1. Boil Group 3 ingredients in a sauce pot on medium heat for 5 minutes or until
oil turns orange. Cool and strain off the seeds. Set aside.
2. Blend Group 2 ingredients and prepared atsuete oil to make a marinade.
3. Marinate chicken for at least 6 hours.
4. Grill or pan-fry marinated chicken until cooked.
5. Once cooled, cut into strips.

**Tomato Sauce
1. Boil fresh tomato and peel off the skin then set aside.
2. Sauté Apito Garlic, onion and Bakels Country Herb in a sauce pot.
3. Add tomato paste and cook for 2 minutes.
4. Add peeled tomato and tomato sauce, and cook for another 4 min.
5. Place in a food processor and puree until homogenous.
6. Pour back into the sauce pot and cook for 10 minutes.

***Pesto Sauce
1. Blend all ingredients together in a food processor until paste consistency is
achieved.
2. Set aside until ready to use.

Assembly:
1. Spread the tomato sauce first on top of prepared pizza crust, then sprinkle on
grated mozzarella and Quikmelt cheeses.
2. Arrange the rest of the toppings as desired.
3. Bake at 275°C for 5 to 10 minutes.

Yield

5 pieces x 11.5” diameter pizza

Ingredients

Group Crust
Ingredient
KG
Weight (%)
Bakels Instant Active Dry Yeast
0.003
1
Honey
0.016
5.33
Water
0.300
100
Soy and Linseed Bread Concentrate
0.300
100
All Purpose Flour
0.300
100
Oil
0.050
16.67
Total Weight: 0.969
Group Topping
Ingredient
KG
Weight (%)
*Inasal Chicken
0.875
-
**Tomato Sauce
0.320
-
Mozzarella Cheese
0.310
-
Quickmelt Cheese
0.255
-
Fresh Mushroom
0.225
-
***Pesto Sauce
0.025
-
Red Bell Pepper
0.110
-
Oregano Dried
0.004
-
Total Weight: 2.124
Group *Chicken Inasal
Ingredient
KG
Weight (%)
Salt
0.022
-
Oil
0.070
-
Chicken Breast
0.570
-
Fermdor Smoked
0.003
-
Apito Garlic Paste
0.068
-
Lemon Grass
0.036
-
Pepper
0.001
-
Lemon Juice
0.041
-
Total Weight: 0.811
Group *Chicken Inasal Oil
Ingredient
KG
Weight (%)
Oil
0.090
-
Atsuete
0.045
-
Total Weight: 0.135
Group **Tomato Sauce
Ingredient
KG
Weight (%)
Apito Garlic Paste
0.058
-
Salt
0.006
-
Fresh Tomato
0.483
-
White Onion
0.096
-
Bakels Country Herb
0.004
-
Bakels Dairy Blend Regular
0.055
-
Tomato Sauce
0.400
-
Tomato Paste
0.048
-
Total Weight: 1.150
Group ***Pesto Sauce
Ingredient
KG
Weight (%)
Peanuts
0.400
-
Apito Garlic Paste
0.050
-
Oil
0.200
-
Basil
0.100
-
Salt
0.100
-
Pepper
0.030
-
Total Weight: 0.880

Method

How to do it:

Crust:
1. Mix dry ingredients in a mixing bowl for 1 minute.
2. Add wet ingredients and mix for 5 minutes. Note that dough will be slack to
achieve chewy texture.
3. Proof for 40 minutes.
4. Weigh 166g portions and proof again for 1 hour.
5. Pre-bake at 250°C for 10 minutes.

For the toppings:

*Chicken Inasal
1. Boil Group 3 ingredients in a sauce pot on medium heat for 5 minutes or until
oil turns orange. Cool and strain off the seeds. Set aside.
2. Blend Group 2 ingredients and prepared atsuete oil to make a marinade.
3. Marinate chicken for at least 6 hours.
4. Grill or pan-fry marinated chicken until cooked.
5. Once cooled, cut into strips.

**Tomato Sauce
1. Boil fresh tomato and peel off the skin then set aside.
2. Sauté Apito Garlic, onion and Bakels Country Herb in a sauce pot.
3. Add tomato paste and cook for 2 minutes.
4. Add peeled tomato and tomato sauce, and cook for another 4 min.
5. Place in a food processor and puree until homogenous.
6. Pour back into the sauce pot and cook for 10 minutes.

***Pesto Sauce
1. Blend all ingredients together in a food processor until paste consistency is
achieved.
2. Set aside until ready to use.

Assembly:
1. Spread the tomato sauce first on top of prepared pizza crust, then sprinkle on
grated mozzarella and Quikmelt cheeses.
2. Arrange the rest of the toppings as desired.
3. Bake at 275°C for 5 to 10 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Pizza

Finished Product

Finished Product

Crusty Bread, Pizza