2.  Fast-rising Pizza Dough

Ingredients

%

Full Batch

Half Batch

Test Batch

High-gluten Flour

100

   25 lb          

   12 lb     8 oz

          16 oz

Water

59

   14 lb   12 oz

     7 lb     6 oz

     9-3/8 oz

INSTANT Yeast

1.5

                6 oz

                3 oz

        1/4 oz

Sugar

4

     1 lb

                8 oz

        5/8 oz

Salt

1

                4 oz

                2 oz

           3/4 t

Non-fat Dry Milk

1

                4 oz

                2 oz

              3 t

Oil

2

                8 oz

                4 oz

        2-1/4 t

Yield

   42 lb     2 oz

   21 lb     1 oz

          27 oz

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

NOTES: When there’s only a short time from mixer to pizza-making, use this formula for maximum rise. Adjust water temperature so dough comes from the mixer at about 90 degrees F. If necessary, increase the portion of instant yeast. You may also want to add a dough relaxer (i.e., reducing agent) such as L-cysteine to make the dough easier to mold. Follow product directions.

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


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