6.  Rich ‘n’ Tender Pizza Crust

Ingredients

%

Full Batch

Half Batch

Test Batch

Medium-gluten Flour

100

   25 lb          

   12 lb     8 oz

          16 oz

Water

54

   13 lb     8 oz

     6 lb   12 oz

     8-1/2 oz

Active Dry Yeast

1

                4 oz

                2 oz

        2-1/2 t

Sugar

8

     2 lb

     1 lb

     1-1/4 oz

Salt

1

                4 oz

                2 oz

           3/4 t

Non-fat Dry Milk

4

     1 lb          

                8 oz

        5/8 oz

Egg Yolks

2

                8 oz

                4 oz

        3/8 oz

Oil

8

     2 lb

     1 lb

     1-1/4 oz

Yield

   44 lb      8oz

   22 lb     4 oz

          29 oz

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

NOTES: We’re specifying a medium protein flour in the 10 to 11.5 percent range, often known as H&R or hotel and restaurant flour. If that makes the dough too soft, you might substitute high gluten flour, but increase the water portion by 2 to 3 percent of flour weight.

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


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