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
| Ingredients
| Baker's %
| 10# batch
| Small batch
| Large batch
|
| Full Strength® or Superlative® |
100 |
10 lb. |
25 lb. |
50 lb. |
| Sugar |
2 |
3.2 oz. |
8 oz. |
1 lb. |
| Salt |
1.5 |
2.4 oz. |
6 oz. |
12 oz. |
| Water (variable) |
53 |
5 lb. 5 oz. |
13 lb. 4 oz. |
26 lb. 8 oz. |
| Yeast (instant) |
1 |
1.6 oz. |
4 oz. |
8 oz. |
| Oil (delayed) |
6 |
9.6 oz. |
1 lb. 8 oz. |
3 lb.. |
| Batch Weight |
|
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.