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Making the Napoli Sauce

  • Hot Water 500.0 ml
  • Napoli Sauce 100.0 g
  • Sugar 10.0 g
  • Salt 4.0 g
  • Maizena 10.0 g

Making Pizza Mayo Bread

  • High Protein Flour 800.0 g
  • Medium Protein Flour 200.0 g
  • Instant Yeast 15.0 g
  • Bread Improver 5.0 g
  • Sugar 150.0 g
  • Skim Powder Milk 30.0 g
  • Salt 15.0 g
  • Cake Margarine 155.0 g
  • Cold Water 500.0 ml
  • Knorr Potato Flakes 500g 50.0 g

Who does not like pizza? The meats and vegetables on it made anyone want to bite them.



  1. Making the Napoli Sauce

    • Heat until almost boiling water put all ingredients and the corn starch that has been diluted with water and stir until thickened.
  2. Making Pizza Mayo Bread

    • Stir all the dry ingredients and enter the water, margarine, stirring until dull.
    • Rest on the table about 15 minutes. Weigh with a weight of 50 kg.
    • Rest about 15 minutes then roll and trimmed stacking boxes proving diloyang enter until fluffy.
    • Rub evenly Napoli sauce, give the toping and ornamental topped with mayo that is inserted into the piping bag.
    • Bake at 180°C - 200°C until cooked.