3.  Easy-to-sheet Pizza Dough

Ingredients

%

Full Batch

Half Batch

Test Batch

Medium-gluten Flour

90

   22 lb     8 oz

   11 lb     4 oz

   14-1/2 oz

Yellow Cornmeal

10

     2 lb     8 oz

     1 lb     4 oz

     1-1/2 oz

Water

50

   12 lb     8 oz

     6 lb     4 oz

           8 oz

Active Dry Yeast

1

                4 oz

                2 oz

        2-1/2 t

Sugar

3

              12 oz

                6 oz

       1/2  oz

Salt

1

                4 oz

                2 oz

           3/4 t

Oil

8

     2 lb          

     1 lb

    1-1/4  oz

Dough Relaxer

2

                8 oz

                4 oz

        1/3 oz

Yield

   41 lb     4 oz

   20 lb   10 oz

          26 oz

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

NOTES: There are various dough relaxers (conditioners). The most common types contain L-cysteine. With it, gluten is relaxed for a short time after mixing but regains strength during fermentation. Follow product directions. We also specify a medium protein flour in the 10 to 11.5 percent range, often known as H&R or hotel and restaurant flour. If you don’t want cornmeal, substitute flour for it and increase the water portion 1 to 2 percent.

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


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