20.  Crostata Pizza Crust

Ingredients

%

Full Batch

Half Batch

Test Batch

High-gluten Flour

100

   25 lb          

   12 lb     8 oz

          16 oz

Water

51

   12 lb   12 oz

     6 lb     6 oz

     8-1/8 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

Non-fat Dry Milk

2

                8 oz

                4 oz

        5-3/4 t

Eggs

3

              12 oz

                6 oz

       1/2  oz

Lard

20

     5 lb          

     2 lb     8 oz

     3-1/4 oz

Yield

   45 lb     4 oz

   22 lb   10 oz

          29 oz

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

NOTES: This is a very rich recipe that borders on being a pastry dough. Note that it calls for lard rather than oil.

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


Encyclopizza® Menu  •  Home Page/Site Menu  •  Search Website

IF YOUR COMPANY USES PACKAGING, please check out the Power Packaging section of this website.

Copyright © 2002, Correll Consulting, LLC. We grant you permission to make a printed copy of any portions of this website. All rights reserved. Legal Notice

• • • Use the Back button to return to prior page • • •