Name: Pizza Dough
Prep time: 20 min
Cook time: 20 min
Yield: 12 lbs
Ingredients: 2 cups rye flour; 1/4 cup dry yeast; 6 cups water (tepid); 1/2 cup milk (room temperature); 2 cups olive oil; 2 tbsp salt; 12-16 cups flour (apf)

This rye crust makes for a wholesome pizza!

Pizza Dough

CourseLunch

Servings	Prep Time
12 lbs	20 minutes

Cook Time	Passive Time
20 minutes	60 minutes

Servings	Prep Time
12 lbs	20 minutes

Cook Time	Passive Time
20 minutes	60 minutes

Pizza Dough

CourseLunch

Servings	Prep Time
12 lbs	20 minutes

Cook Time	Passive Time
20 minutes	60 minutes

Servings	Prep Time
12 lbs	20 minutes

Cook Time	Passive Time
20 minutes	60 minutes

Ingredients

2 cups rye flour
1/4 cup dry yeast
6 cups water tepid
1/2 cup milk room temperature
2 cups olive oil
2 tbsp salt
12-16 cups flour apf

Servings: lbs

Units:

Instructions

Mix

Mix all ingredients to form dough. Let proof at room temperature until doubled in size, approx. 30-45 minutes.

Scale

Scale dough to 10oz portions for small or 20oz portions for large crusts. Form dough into rounds and let sit until pliable. (30 minutes)

Bake

Roll dough rounds flat with rolling pin to size of pizza pan. Dock with fork, coat with oil. Pre-heat oven to 375F and "par"bake until just starting to brown. Let cool and freeze or use fresh with desired toppings.

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