15.  Pepper-Cheese Pizza Crust

Ingredients

%

Full Batch

Half Batch

Test Batch

High-gluten Flour

100

   25 lb          

   12 lb     8 oz

          16 oz

Water

58

   14 lb     8 oz

     7 lb     4 oz

     9-1/4 oz

Active Dry Yeast

1

                4 oz

                2 oz

        2-1/2 t

Salt

2

                8 oz

                4 oz

        1-5/8 t

Grated Cheese

10

     2 lb     8 oz

     1 lb     4 oz

     1-5/8 oz

White Pepper

0.5

                2 oz

                1 oz

          1/2  t

Oil

4

     1 lb          

                8 oz

        5/8 oz

Yield

   43 lb   14 oz

   21 lb   15 oz

          28 oz

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

NOTES: We suggest grated Parmesan or Romano cheese; however, other hard cheeses, such as sharp cheddar, will work too. Mix the pepper with the salt. Put the cheese on top of the flour and stir it in. A cheese powder can be used in place of grated cheese.

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


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