Pan-style and hand-tossed pizza crusts require a strong flour such as our Full Strength® formula. Bromated, enriched and malted with 12.6% protein, it produces dough that’s thick and chewy so you can load it up with cheese and toppings. In 50 lb. bags.
Add the water, flour, sugar, salt and yeast to bowl and blend until flour is hydrated by the water (approximately 1 minute). Pause mixer and add oil, then continue to mix to just under full gluten development (approximately 7-9 minutes).
Divide dough into desired size dough pieces, round, and place in oiled dough trays.
Proof overnight in the walk-in cooler (12-24 hours) and then bring to room temperature before use.
Sheet, top and bake at desired temperature (suggested 450-500 degrees F) until done.
More about Gold Medal™ Full Strength® Flour.
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