17.  Garlic & Butter Pizza Crust

Ingredients

%

Full Batch

Half Batch

Test Batch

High-gluten Flour

100

   25 lb          

   12 lb     8 oz

          16 oz

Water

57

   14 lb     4 oz

     7 lb     2 oz

     9-1/8 oz

Active Dry Yeast

1

                4 oz

                2 oz

        2-1/2 t

Sugar

1

                4 oz

                2 oz

        1-1/8 t

Salt

2

                8 oz

                4 oz

        1-5/8 t

Garlic Powder

.08

            1/3 oz

             1/6 oz

           1/8 t

Butter-flavored Oil

5

     1 lb     4 oz

              10 oz

        3/4 oz

Yield

   41 lb     8 oz

   20 lb   12 oz

          26 oz

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

NOTES: Roughly speaking, 1/3 oz garlic powder equals one level tablespoon. Mix the garlic with the salt and sugar. Fresh garlic may be substituted for dehydrated. Mix it with the oil first. For enhance­ment, brush the edge of the hot baked crust with garlic butter before serving. For more butter flavor, add a concentrated butter flavoring to the dough.

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


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