7.  Thin ‘n’ Crackery Pizza Crust (stiff dough)

Ingredients

%

Full Batch

Half Batch

Test Batch

High-gluten Flour

100

   20 lb          

   10 lb          

          16 oz

Water

40

     8 lb          

     4 lb          

     6-3/8 oz

Active Dry Yeast

0.3

                1 oz

             1/2 oz

           3/4 t

Sugar

1

                3 oz

           1-1/2 oz

        1-1/8 t

Salt

2.5

              10 oz

                5 oz

              2 t

Vegetable Oil

2

           6-1/2 oz

           3-1/4 oz

       1/3  oz

Dough Relaxer

1

           3-1/4 oz

           1-5/8 oz

        1/8 oz

Yield

   29 lb      8oz

   14 lb   12 oz

          24 oz

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

NOTES: This formula is used with the bulk dough method. Let it relax for 3 to 4 hours, or refrigerate overnight, before rolling. Due to its extreme stiffness the batch size for this recipe has been reduced. If using a planetary mixer, mix on low speed for 3 to 5 minutes. A dough roller is needed for rolling. The dough relaxer portion can be increased up to 3 percent, but follow product directions. To avoid bubbling, this dough must usually be perforated with a docker after rolling.

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


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