19.  French Sour Dough Pizza Crust

Ingredients

%

Full Batch

Half Batch

Test Batch

High-gluten Flour

100

   25 lb          

   12 lb     8 oz

          16 oz

Water

56

   14 lb          

     7 lb          

           9 oz

White Vinegar *

7

     1 lb   12 oz

              14 oz

     1-1/8 oz

Active Dry Yeast

1

                4 oz

                2 oz

        2-1/2 t

Salt

2

                8 oz

                4 oz

        1-5/8 t

Whey *

10

     2 lb     8 oz

     1 lb     4 oz

     1-5/8 oz

Oil

1

                4 oz

                2 oz

        1-1/8 t

Yield

   44 lb     4 oz

   22 lb     2 oz

          28 oz

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

NOTES: * Use cottage cheese whey powder and 50 grain (5 percent) vinegar. Or, use one of the commercial sour dough starters in place of those two ingredients. (This is the quick method of making a sour dough. The traditional way involves “building” a sour dough starter over several days. For details refer to a baking cookbook.) If you want more crust browning, add 1 to 2 percent non-fat dry milk or whey additive.

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


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