Breadman THE CORNER BAKERY - Pizza Crust Dough; Pretzel Dough

31.
Pizza Crust Dough
Yield 1 thick or 2 thin 2 thick or 4 thin
water 80°F/27°C p cup 1l cups
oil 1 TBL 2 TBL
sugar 1 TBL 2 TBL
salt 2 tsp 1 tsp
dry milk 1 TBL 2 TBL
bread flour 24 cups 42 cups
active dry yeast 1 tsp 2 tsp
Program
Method
1. Place on a lightly floured surface. Divide and press onto a
12-inch pizza pan, raising edges.
2. Spread pizza sauce over the dough and sprinkle with toppings.
3. Bake 425°F/218°C for 20 minutes or until crust is golden
brown around edges.
Pretzel Dough
Yield 16 pretzels
water 80°F/27°C 14 cups
egg yolk, room temperature* 1
oil 1 TBL
sugar 2 TBL
salt 1 tsp
white pepper 8 tsp
bread flour 32 cups
active dry yeast 1 TBL
Program
*Reserve egg white for glaze.
Glaze
egg white 1
water 1 TBL
Toppings (optional)
kosher salt, sesame seeds
Method
1. On a lightly floured surface cut dough into pieces. Roll each piece
into a 16-inch rope. Cross the ends of the rope to make a loop;
twist the crossed ends once and fold across the loop.
2. Place on a greased baking sheet 12 inches apart. Brush with glaze
and sprinkle with topping (optional). Bake at 375°F/190°C for
15-20 minutes or until done.
Variation
Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tablespoons
Parmesan cheese to dough ingredients. Follow method for completion.
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