bake Special Report - Pizza 2021 - 28

Thin Crust Formulas
* Mondako® Flour 10 lbs. 25 lbs. 32 lbs.
50 lbs.
* Sugar 5 oz. 14 oz. 18 oz. 28 oz
* Salt 3 oz. 8 oz. 10 oz. 16 oz.
* Oil 0.5 cup 1 cup 1.5 cups 2 cups
* Instant Yeast 1.5 oz. 3 oz. 4 oz. 6 oz.
* Water (80°) 5 lbs. 12 lbs. 16 lbs.
25 lbs.
*Water should be tempered to get a
final dough temp of 78-82°
Tips and Tricks
Oil is better for medium/thin crust and
shortening is better for thick/pan crust.
With instant yeast, add water, sugar,
salt, and oil to the bowl first. Then add
the flour and yeast.
If using active dry yeast, it will need to
be rehydrated first. With active dry yeast
or fresh yeast, add yeast, water, oil, and
sugar to the bowl, then flour with salt. Salt
and yeast should not be mixed together in
water before flour is added. Yeast activity
will be diminished over time.
Thick Crust Formulas
* Power® Flour 10 lbs. 25 lbs. 32 lbs.
50 lbs.
* Sugar 6 oz. 16 oz. 20 oz. 30 oz.
* Salt 2.5 oz. 7 oz. 9 oz. 14 oz.
* Oil 1 cup 1.5 cups 2 cups 3 cups
* Instant Yeast 2 oz. 4 oz. 5 oz. 8 oz.
Water (80°) 5.5 lbs. 13 lbs. 17 lbs.
26 lbs.
*Water should be tempered to get a
final dough temp of 78-82°
Tips and Tricks
To increase the thickness of your crust,
try some of these tips:
* Use a high gluten flour.
* Increase amount of yeast.
* Increase amount of water.
* Change from oil to shortening.
* Increase amount of oil or shortening.
* Increase sugar.
* Add a dough conditioner.
COURTESY OF GRAIN CRAFT
28
When it comes to pizza dough,
there are a few different general
protein ranges. For instance, a thin,
crisp but chewy pizza (e.g., New
York style) calls for a high gluten
strength and a protein level of 13
to 14% while a thicker crust with a
soft bite (e.g., Chicago deep dish)
requires a lower gluten strength and
protein level of 10-12%, he explains.
Key variables
Dave Krishock, bakery technical
support manager at Grain Craft,
likes to point out, " flour just ain't
flour! " and he's right.
The baker or owner needs to
determine the type of crust their
customers are asking for and then
make the choice about the appropriate
flour.
Milling companies such as Grain
Craft produce a wide variety of
flours for pizza makers; they vary
in strength, protein content, class
of wheat used and absorption
capabilities.
All of these are factors that have
a direct impact on the characteristics
and " mouth feel " of the final
product. The pizza maker needs
to make a flour choice based on
functionality, not simply on price
or availability.
" Consistency in process is the
key, " Krishock explains. " Dough
is a living product, at least until
140 degrees when the yeast dies
during the baking process. Time
and temperature standards must
be in place and adhered to when
mixing, processing, and storing
dough for later use. "
Fermentation equals flavor
and shortcuts taken during the
processing will simply produce
substandard pizza crusts, he adds.
During COVID, and as America
enters the post-COVID world, the
" pizza to go " trend continues to
expand rapidly.
" To go " or delivery vs. eating
in the restaurant has an impact
on how the crust holds up in the
pizza box. According to Krishock,
formulators and pizza restaurant
owners may need to reevaluate
their choice of flour, and processing
methods to ensure their customers
don't get home with a soggy/ limp
crusted pizza.
" We always encourage owners to
reach out to their flour company, "
he says.
Bake Magazine Digital Special Report 3 | Volume 2 | bakemag.com
©TOLISM - STOCK.ADOBE.COM
http://www.bakemag.com

bake Special Report - Pizza 2021

Table of Contents for the Digital Edition of bake Special Report - Pizza 2021

bake Special Report - Pizza 2021 - 1
bake Special Report - Pizza 2021 - 2
bake Special Report - Pizza 2021 - 3
bake Special Report - Pizza 2021 - 4
bake Special Report - Pizza 2021 - 5
bake Special Report - Pizza 2021 - 6
bake Special Report - Pizza 2021 - 7
bake Special Report - Pizza 2021 - 8
bake Special Report - Pizza 2021 - 9
bake Special Report - Pizza 2021 - 10
bake Special Report - Pizza 2021 - 11
bake Special Report - Pizza 2021 - 12
bake Special Report - Pizza 2021 - 13
bake Special Report - Pizza 2021 - 14
bake Special Report - Pizza 2021 - 15
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bake Special Report - Pizza 2021 - 17
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bake Special Report - Pizza 2021 - 19
bake Special Report - Pizza 2021 - 20
bake Special Report - Pizza 2021 - 21
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bake Special Report - Pizza 2021 - 23
bake Special Report - Pizza 2021 - 24
bake Special Report - Pizza 2021 - 25
bake Special Report - Pizza 2021 - 26
bake Special Report - Pizza 2021 - 27
bake Special Report - Pizza 2021 - 28
bake Special Report - Pizza 2021 - 29
bake Special Report - Pizza 2021 - 30
bake Special Report - Pizza 2021 - 31
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bake Special Report - Pizza 2021 - 37
bake Special Report - Pizza 2021 - 38
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