13.  Higher-protein Pizza Crust

Ingredients

%

Full Batch

Half Batch

Test Batch

High-gluten Flour

90

   22 lb     8 oz

   11 lb     4 oz

   14-3/8 oz

Soy Flour

10

     2 lb     8 oz

     1 lb     4 oz

     1-5/8 oz

Water

59

   14 lb   12 oz

     7 lb     6 oz

     9-1/2 oz

Active Dry Yeast

1

                4 oz

                2 oz

        2-1/2 t

Sugar

5

     1 lb     4 oz

              10 oz

       3/4  oz

Salt

2

                8 oz

                4 oz

        1-5/8 t

Yield

   41 lb   12 oz

   20 lb   14 oz

          26 oz

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

NOTES: Soy flour, being high in usable protein, makes this a higher protein crust. Adding 2 to 3 percent non-fat dry milk and/or eggs would increase it even more.

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


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