USDA Pizza Crust - Recipe B140

Ingredients

• 3 3/4 teaspoons Yeast active dry yeast
• 3 1/3 cups Whole-wheat flour
• 3 cups Unbleached flour Enriched Bread Flour
• 3 1/2 teaspoons Sugar
• 3/4 teaspoon Salt
• 2 1/8 cups Water 110 degrees
• 1/8 cup Canola Oil
• 1/4 cup Cornmeal White, whole grain

Instructions

1. 1. For best results, all ingredients and utensils should be at room temperature.
2. 2. Place yeast, flour, sugar, and salt in a commercial mixer (batch as needed). Using a dough hook attachment, mix on low speed for 30 seconds. Leave dry ingredients in mixer.
3. 3. Add warm water (110 °F) and oil to dry ingredients. Mix for 6 minutes on low speed.
4. 4. Begin shaping dough. For 25 servings, shape about 2 lb 1 oz dough into a ball. For 50 servings, shape dough into 2 balls, about 2 lb 1 oz each. Let rest for 20 minutes.
5. 5. Place 1 dough ball in the center of a sheet pan (18“ x 26“ x 1“) heavily coated with pan release spray and sprinkled with 1/4 cup (about 1 1/4 oz) cornmeal. For 25 servings, use 1 pan. For 50 servings, use 2 pans.
6. 6. Roll or spread dough 1/8“ thick to rim of pan. Keep edges thicker than center.
7. 7. Top dough with desired topping.
8. 8. (Optional) Refer to D-30A Vegetable Pizza or D-31 Pizza with Ground Turkey Topping.
9. Cooking Process #2: Same Day Service
10. Serving
11. NSLP/SBP Crediting Information: 1 piece provides 2 oz equivalent grains.
12. Full sheet pan cut 5 x 5 servings.