10g instant yeast
100g dry milk
4g salt (I overshot a bit)
625g flour
60g sugar
1T olive oil
725g water
30g cornmeal
Used 760g per half sheet pan (2)
Pourable Pizza Crust
Ground Pork Topping
2# ground pork
70g onion, chopped
12oz tomato paste
635g water
1/2 tsp salt, sage, and white pepper
3/4 tsp parsley
1 tsp basil & oregano
1/4 tsp marjoram & thyme
1 1/2 tsp fennel seed
1/8 tsp crushed red pepper
24oz mozzarella, shredded
Ground Pork Topping
Scaled the crust recipe down to 2/10s and the topping down to a quarter, for 20 servings in two half-sheet pans.
No comments:
Post a Comment