Method:

• Mix Fiesta corn, flour, water and yeast on slow speed for 2 minutes then fast speed for 7 minutes using spiral mixer
• Allow to rest for 10 minutes
• Roll dough to a rectangle and encase the pastry margarine
• Give 3 x ½ turns resting between each turn
• Take the pastry down to a thickness of 3mm x 40cm wide, spread with a layer of pizza topping and cut into 10cm squares
• Fold corners into centre and press firmly
• Deposit a suitable filling ie: cheese and broccoli or cheese and ham etc, then sprinkle liberally with grated cheese.
• Prove for 30-40 minutes, prover setting 30°C
• Relative humidity 80%
• Bake temperature 220°C
• Bake for 25-30 minutes