THICK PIZZA CRUST
(Using B & S Thick Crust Pizza Dough Mix)
|
9-inch Pizza |
12-inch Pizza |
|
| Suggested Scaling Dough Weight |
150 – 200 g |
300 – 350 g |
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| B & S Thick Crust Pizza Dough Mix |
100.00 |
1000.00 |
| Yeast |
1.50 |
15.00 |
| Olive Oil/Cooking Oil (Optional) |
2.00 |
20.00 |
| Ice Cold Water |
52.00 |
520.00 (+/-) |
Sauce and Toppings: |
||
PROCEDURE:
- Combine premix, yeast, and water. Mix to form a dough.
- Add oil and continue mixing until the dough becomes smooth and elastic.
- Rest the dough in bulk for 10 minutes.
- Scale at desired dough weight. Mould and rest the dough for 30 minutes.
- Flatten the dough into a 9” or 12” round pan. Then, transfer to the prepared pan. Rest for another 15 minutes.
- Dock and par bake at 200˚C for 8 – 10 minutes.
- Remove and heat and add topping. Bake at 180˚C for a few minutes.
Note:
- The (+/-) means more or less. In the recipe, water can be adjusted depending on the capacity of the dough to absorb water and develop gluten during mixing.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
