5.  Lean ‘n’ Chewy Pizza Crust

Ingredients

%

Full Batch

Half Batch

Test Batch

High-gluten Flour

85

   21 lb     4 oz

   10 lb   10 oz

   13-5/8 oz

Semolina

15

     3 lb   12 oz

     1 lb   14 oz

     2-3/8 oz

Water

55

   13 lb   12 oz

     6 lb   14 oz

     8-3/4 oz

Active Dry Yeast

1

                4 oz

                2 oz

        2-1/2 t

Salt

2.5

              10 oz

                5 oz

              2 t

Egg Whites

2

                8 oz

                4 oz

        1/3 oz

Yield

   40 lb     2 oz

   20 lb     1 oz

          25 oz

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

NOTES: Self-explanatory.

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


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