This classic thick and chewy crust has a soft interior texture and the holding power to take-on extra toppings. Serve basic pan style pizza dough in rectangles, ovals or traditional round pies.
| 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 5 ¾oz |
40 lb 14 oz |
81 lb 12 oz |
*Temper water to achieve a finished dough temperature of 78-82°F.
Procedures
- Add the water, flour, sugar, salt and yeast to bowl and blend until flour is hydrated by the water (approximately 1 minute on low speed).
- Pause mixer and add oil, then continue to mix to just under full gluten development (approximately 7 to 9 minutes on low speed).
- Divide dough into desired size dough pieces, round, and place in oiled dough trays.
- Proof overnight in the walk-in cooler (12 to 24 hours) and then bring to room temperature for 30 to 60 minutes before use.
- Sheet, top and bake at desired temperature (suggested 450 to 500°F) until done.