11.  Whole Wheat Pizza Crust

Ingredients

%

Full Batch

Half Batch

Test Batch

High-gluten Flour

50

   12 lb     8 oz

     6 lb     4 oz

           8 oz

Whole Wheat Flour

50

   12 lb     8 oz

     6 lb     4 oz

           8 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

8

     2 lb

     1 lb

     1-1/4 oz

Salt

2

                8 oz

                4 oz

        1-5/8 t

Eggs

2

                8 oz

                4 oz

        1/3 oz

Oil

4

     1 lb          

                8 oz

        5/8 oz

Yield

   41 lb   12 oz

   20 lb   14 oz

          26 oz

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

NOTES: For the white flour you can use a high protein clear grade of flour and, thereby, possibly save a little money. If possible, use whole wheat flour that’s milled from hard white wheat, as it produces a lighter color and less bitter flavor than other types of whole wheat flour milled from traditional red wheat. This recipe contains 50 percent whole wheat flour. You can also do it with 100 percent whole wheat, but decrease 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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