This formula produces a light textured crust with a tender, crunchy eating characteristic.
Standard Dough Making Procedure: Put water into the mixing bowl, add the salt and sugar, then add the flour and the yeast. Mix at low speed for about 2 minutes, then mix at medium speed until all of the flour has been picked up into the dough. Now add the oil and mix in for 2 minutes at low speed, then mix the dough at medium speed until it develops a smooth, satiny appearance (generally about 8 to 10 minutes using a planetary mixer).
The dough temperature should be between 80 and 85F. Immediately divide the dough into desired weight pieces and round into balls. Wipe the dough balls with salad oil, and place into plastic dough boxes. Make sure that the dough balls are spaced about 2 inches apart. Cross stack the uncovered dough boxes in the cooler for 2 hours as this will allow the dough balls to cool down thoroughly, and uniformly. The dough boxes can then be nested, with the top box being covered. This will prevent excessive drying of the dough balls.
The dough balls will be ready to use after about 12 hours of refrigeration. They can be used after up to 72 hours of refrigeration with good results. To use the dough balls, remove a quantity from the cooler and allow them to warm at room temperature for approximately 2-3 hours. The dough can then be shaped into skins, or shaped into pans for proofing. Unused dough can remain at room temperature (covered to prevent drying) for up to 6 hours after removal from the cooler.
Note: If using ACTIVE DRY YEAST (ADY) only half the amo0unt as compressed yeast. Then suspend the ADY in a small quantity of warm water (105 110F) and allow it to stand for 10 to 15 minutes. Add this to the water in the mixing bowl, but do not add the salt and sugar to the water, instead, add the salt and sugar to the flour, then begin mixing as directed.
If using INSTANT DRY YEAST (IDY) us only 1/3 the amount as compressed yeast. Add the IDY to the flour along with the salt and sugar, and begin mixing as directed.
Deep Dish Pans: A dark colored pan is recommended. The wall height on the pan is normally 1.5 to 2 inches high, and the pans are designed so that they can be stacked with the top pan becoming the cover for the pan below it. Prepare the pans by applying oil or shortening to the inside surface of the pan. Place the dough ball into the pan, and press it by hand to fit the inside of the pan (shortening works best if forming by hand). Or, the dough can be shaped on a dough press, or by using a dough sheeter, and laid into the pan. The panned dough should be allowed to proof (rise) for 30 to 75 minutes to develop a greater thickness and lighter texture. After the dough has been allowed to rise for the desired time, it is ready to be sauced, and topped in the desired manner. Care must be taken to ensure that the thick crust pizzas are thoroughly baked.