Combine all ingredients in a Hobart mixer using a hook and blend for 10 minutes on your mixer’s first speed and then for 2 minutes on your mixer’s second speed. Maintain the dough temperature at 78°F (25.5°C) and let the dough rise for 15 minutes.
Next, divide dough into 10.5 oz (300 g) portions and shape as desired. Proof crusts covered at room temperature for 90 minutes or crusts may ferment in a cooler for up to 12 hours.
Before baking, top pizzas with desired sauces and/or favorite toppings. Then, bake in a brick oven at 500°F (260°C) for 12 minutes or in an Impinger oven set to 450°F (232°C) for 5 minutes. Pizzas are done when the crust is golden brown. Please note, baking time may vary depending on the size and thickness of the pizza crusts.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to bakingcenter@lsaf.com.
