1.  All-purpose Pizza Dough

Ingredients

%

Full Batch

Half Batch

Test Batch

High-gluten Flour

100

   25 lb          

   12 lb     8 oz

          16 oz

Water

58

   14 lb     8 oz

     7 lb     4 oz

     9-1/4 oz

Active Dry Yeast

1

                4 oz

                2 oz

        2-1/2 t

Sugar

1

                4 oz

                2 oz

        1-1/8 t

Salt

2

                8 oz

                4 oz

        1-5/8 t

Oil

3

              12 oz

                6 oz

       1/2  oz

Yield

   41 LB     4 oz

   20 LB   10 oz

          26 oz

lb = pound   oz = ounce   t = teaspoon   T = Tablespoon

NOTES: This is a basic dough which, as the name implies, can be used for a wide variety of pizzas. It also can serve as a starting point for custom recipe development.

For a Sample Production Procedure, go to the “Sample Production Procedure” section of the Pizza Dough-making chapter.


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