14.  Herb & Wine Pizza Crust

Ingredients

%

Full Batch

Half Batch

Test Batch

High-gluten Flour

100

   25 lb          

   12 lb     8 oz

          16 oz

Water

52

   13 lb          

     6 lb     8 oz

     8-3/8 oz

White Wine

6

     1 lb     8 oz

              12 oz

           1 oz

Active Dry Yeast

1

                4 oz

                2 oz

        2-1/2 t

Sugar

3

              12 oz

                6 oz

        1/2 oz

Salt

2

                8 oz

                4 oz

        1-5/8 t

Garlic Powder

.06

           1/4  oz

             1/8 oz

         1/10 t

Dry Leaf Herb(s)

¾

           1/2  oz

            1/4  oz

        1-1/2 t

Oil

4

     1 lb

                8 oz

        5/8 oz

Yield

   42 lb          

   22 lb          

          27 oz

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

NOTES: Roughly speaking, 1/4 oz garlic powder equals two tea­spoons. For flavor retention, mix the garlic and herbs with the oil, shake well, and let stand overnight. Otherwise, mix them with the salt and sugar. Fresh garlic may be substituted for dehydrated. Virtually any leafy herb can be tried. (Tarragon is elegant, but sometimes expensive.) Add more herb for more flavor. For more wine flavor, substitute a portion of water with wine.

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


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