18.  Italian Accent Pizza Crust

Ingredients

%

Full Batch

Half Batch

Test Batch

High-gluten Flour

100

   25 lb          

   12 lb     8 oz

          16 oz

Water

53

   13 lb     4 oz

     6 lb   10 oz

     8-1/2 oz

Active Dry Yeast

1

                4 oz

                2 oz

        2-1/2 t

Sugar

2

                8 oz

                4 oz

        2-1/4 t

Salt

2

                8 oz

                4 oz

        1-5/8 t

Eggs

2

                8 oz

                4 oz

        1/3 oz

Garlic Powder

.06

            1/4 oz

             1/8 oz

         1/10 t

Virgin Olive Oil

8

     2 lb          

     1 lb          

     1-1/4 oz

Yield

   42 lb          

   21 lb          

          26 oz

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

NOTES: Roughly speaking, 1/4 oz garlic powder equals two teaspoons, and 1/8 oz equals one teaspoon. Mix the garlic powder with the salt and sugar. Fresh garlic flavor may be substituted for dehydrated. Mix it with the oil first. Use virgin olive oil (with a greenish color and distinct olive flavor).

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


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