Gold Medal™ Full Strength®
Pan-style and hand-tossed pizza crusts require a strong flour such as our Full Strength® formula. Bromated, enriched and malted with 12.6% protein, it produces dough that’s thick and chewy so you can load it up with cheese and toppings. In 50 lb. bags.
- Medium protein level provides a balanced gluten strength
- Good dough strength for a tender chew
- Ideal for thicker hand-tossed pizzas
Pan Style Crust Formulation
| Ingredients | Baker's % | 10# batch | Small batch | Large batch |
| Full Strength® or Superlative® | 100 | 10 lb. | 25 lb. | 50 lb. |
| Sugar | 2 | 3.2 oz. | 8 oz. | 1 lb. |
| Salt | 1.5 | 2.4 oz. | 6 oz. | 12 oz. |
| Water (variable) | 53 | 5 lb. 5 oz. | 13 lb. 4 oz. | 26 lb. 8 oz. |
| Yeast (instant) | 1 | 1.6 oz. | 4 oz. | 8 oz. |
| Oil (delayed) | 6 | 9.6 oz. | 1 lb. 8 oz. | 3 lb.. |
| Batch Weight | 16 lb. ¾oz | 40 lb. 14 oz. | 81 lb. 12 oz. |
Pan Style Dough Procedure
Add the water, flour, sugar, salt and yeast to bowl and blend until flour is hydrated by the water (approximately 1 minute). Pause mixer and add oil, then continue to mix to just under full gluten development (approximately 7-9 minutes).
Divide dough into desired size dough pieces, round, and place in oiled dough trays.
Proof overnight in the walk-in cooler (12-24 hours) and then bring to room temperature before use.
Sheet, top and bake at desired temperature (suggested 450-500 degrees F) until done.
