Ingredients
- 1400g American Pan Flat Bread Roman Style Tray
- 8oz Tandoori Chicken
- 400g Mozzarella Cheese
- 2g Red onion
- 2g Peppers
- 60g Pizza Sauce
- 1 G Garlic
- 3g Mint Raita
- 1g Mint Leaves
Method
- Make the poolish
- Refresh and make the dough
- When the dough hits 23c remove it from the mixer
- carry out some french folds
- 4-hour room temp ferment
- 21-hour room cold temp ferment
- 4 hour rise with dimpling
- Par bake with pizza sauce for an extra flavour edge
- Top with ingredients and bake for 11 minutes
