Thick 'n Buttery Crust Formula For Take and Bake Pizza

Description

Ingredients:

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

Directions:

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