Posted by Charles on November 30, 1997 at 15:25:59:
In Reply to: ??COMMERCIAL PRETZEL /PIZZA DOUGH/BAGEL RECIPES posted by prep cook on November 17, 1997 at 13:28:15:
PIZZA DOUGH
12 lbs White Bread Flour
4oz Salt
16oz Oil
6oz Yeast
1 Gal Water..."76-80 degrees" the cooler water is preferred and will require a longer proof time.
Proof yeast in the water for 15 minutes. Add remaining ingredients and mix on medium speed for 10-15 minutes. Proof until double before scaling. Should make about 28 12oz pizzas.
INFO TIDBIT:
Mix the dough writing down the exact temp of the flour, water, and the room. After the dough is properly mixed write down its temp. Now multiply the dough temp by three. Now subtract the sum of the flour, water and room temps from the dough temp x 3. The result will be the heat of friction generated by the mixer.
Now for an 80 degree dough you will have all necessary elements to determine the proper water temp.
Respectfully,
Charles Rivers, CEC