Thick 'n Buttery Crust Formula For Take and Bake Pizza



Note: Ingredient amounts have been rounded off for ease of scaling.
  • Strong Bread Flour 100.00% 50 pounds
  • Salt 2.00 1 pound
  • Sugar 5.00 2 pounds + 8 ounces
  • Butter/Margarine 5.0 2 pounds + 8 ounces
  • Yeast (compressed) 0.75
  • 6 ounces
  • Coated Leavening 1.00
  • 8 ounces
  • Water (60F) (variable) 55.00
  • 27 pounds + 8 ounces

Target Finished Dough Temperature: 80 to 85F


1. Put water in the mixing bowl followed by the remainder of ingredients. Mix at low speed for two minutes, and then mix at medium speed until the dough takes on a smooth appearance (about 8 minutes).
2. Divide the dough into desired weight pieces and form into balls. Wipe the dough balls with salad oil or a butter flavored oil, and allow to ferment (rise) at room temperature for 60 to 90 minutes, or until the dough can be easily formed into skins, approximately 1/4 inch thick.
3. Put the skins in the cooler on a screen or pan and allow to cool for 30 to 45 minutes. When cooled, stack the skins 10 high with a piece of parchment paper between each skin. Cover the stack with a plastic bag to prevent drying. Skins can be used throughout the day when kept in the cooler.
4. For extra flavor, brush the edge of the dressed skin with butter-flavored oil or a garlic oil.

Additional Information

Category: Pizza Dough
Recipe Source: Chef Submissions
Submitted By: Tom Lehmann, The Dough Doctor