Take and Bake Pizza Dough Formulation
  • 50 lb. strong bread Flour, 100 percent
  • 1 lb. Salt, 2.00 (#110600)
  • 1 lb. Sugar, 3.00 (#110650)
  • 8 oz. Yeast, compressed, 0.75 (#110550)
  • 6 oz. Coated Leavening, 1.00
  • 8 oz. Water (60F), variable 57.00 28 pounds
  • 8 oz. Oil 3.00 1 pound
  • 8 oz. Target Finished Dough Temperature: 80 to 85F
  1. Put water in the mixing bowl followed by the remainder of ingredients except for the oil.  Mix at a low speed for about 2 minutes or until no white flour is seen in the bowl.  Add the oil and mix 1 minute at low speed, then at medium speed until the dough takes on a smooth appearance.
  2. Immediately divide the dough into desired weight pieces and form into balls.  Wipe the dough balls with salad oil and allow to ferment (rise) at room temperature for 60 to 90 minutes, or until the dough can be easily formed into skins.
  3. Place the formed skins on screens or pans and take immediately to the cooler.  Allow to cool for about 20 minutes, then stack 10 high with a piece of parchment paper between each skin.  Cover stacks of skins to prevent drying.  Skins can be used during the entire day if kept in the cooler.
Note: Ingredient amounts have been rounded off for ease of scaling.