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.
- Medium protein level provides a balanced gluten strength
- Good dough strength for a tender chew
- Ideal for thicker hand-tossed pizzas
Pan Style Crust Formulation
|Full Strength® or Superlative®
||5 lb. 5 oz.
||13 lb. 4 oz.
||26 lb. 8 oz.
||1 lb. 8 oz.
||16 lb. ¾oz
||40 lb. 14 oz.
||81 lb. 12 oz.
Pan Style Dough Procedure
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.