4.  High-browning Pizza Crust

Ingredients

%

Full Batch

Half Batch

Test Batch

High-gluten Flour

100

   25 lb          

   12 lb     8 oz

          16 oz

Water

63

   15 lb   12 oz

     7 lb   14 oz

          10 oz

Active Dry Yeast

1

                4 oz

                2 oz

        2-1/2 t

Sugar

1

                4 oz

                2 oz

        1-1/8 t

Salt

2

                8 oz

                4 oz

        1-5/8 t

Non-fat Dry Milk

6

     1 lb     8 oz

              12 oz

           1 oz

Oil

2

                8 oz

                4 oz

        2-1/4 t

Yield

   43 lb   12 oz

   21 lb   14 oz

          28 oz

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

NOTES: Want to see a lot of brown? This will do it. But take care that the inside gets done, too. There may be more browning than you need. Also, you may have to lower the baking temperature and increase the baking time.

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


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