Ingredients 25 pounds high-gluten flour
15 pounds water
6 ounces salt
4 ounces olive oil
2.5 ounces compressed yeast
Instructions Put water into the mixing bowl. Add the salt and sugar, then add theflour and the yeast. Mix at low speed for about 2 minutes, then mix atmedium speed until all of the flour has been picked up into the dough.Now add the oil and mix in for 2 minutes at low speed, then mix thedough at medium speed until it develops a smooth, satiny appearance(generally about 8 to 10 minutes using a planetary mixer).
The dough temperature should be between 80 and 85 F. Immediately dividethe dough into desired weight pieces and round into balls. Wipe thedough balls with salad oil, and place into plastic dough boxes. Makesure that the dough balls are spaced about 2 inches apart. Cross stackthe uncovered dough boxes in the cooler for 2 hours as this will allowthe dough balls to cool down thoroughly, and uniformly. The dough boxescan then be nested, with the top box being covered. This will preventexcessive drying of the dough balls.
The dough balls will be ready to use after about 12 hours ofrefrigeration. They can be used after up to 72 hours of refrigerationwith good results. To use the dough balls, remove a quantity from thecooler and allow them to warm at room temperature for approximately 2-3hours. The dough can then be shaped into skins, or shaped into pans forproofing. Unused dough can remain at room temperature (covered toprevent drying) for up to 6 hours after removal from the cooler.
Note: If using ACTIVE DRY YEAST (ADY), uxd only half the amount ascompressed yeast. Then suspend the ADY in a small quantity of warmwater (105 – 110 F) and allow it to stand for 10 to 15 minutes. Addthis to the water in the mixing bowl, but do not add the salt and sugarto the water. Instead, add the salt and sugar to the flour, then beginmixing as directed.
If using INSTANT DRY YEAST (IDY), use only 1/3 the amount as compressedyeast. Add the IDY to the flour along with the salt and sugar, andbegin mixing as directed.