Ingredients:
3
tablespoons Instant High-Active dry yeast
Warm
water (110 degrees F)(just enough to dissolve the active yeast)
7
pounds All-purpose or bread flour
1
package (1 lb 2-1/2 oz.) Instant nonfat dry milk
8
3/4 ounces Sugar
1
1/4 teaspoon Salt
1/8
cup Olive oil
Cornmeal
Method:
Dissolve
dry yeast in warm water.=20 Let stand 5 minutes. Place flour, milk, sugar, and
salt in mixer bowl. Using a whip, blend on low speed for 8 minutes. Add
dissolved yeast and oil. Blend on medium speed for 10 minutes. Batter will be
lumpy. Oil three sheet pans (18″ x26″ x1″). Sprinkle each pan
with 1 oz (approximately 3 Tbsp) cornmeal. Pour or spread 3 lb 6 oz (1 1/2 quart)
batter into each pan. Let stand for 25 minutes. Bake until crust is set:
Conventional Oven: 475 degrees F, 10 minutes. Convection Oven: 425 degrees F, 7
minutes. Top each prebaked crust with desired topping. Bake until heated
through and cheese is melted: Conventional Oven: 475 degrees F, 10-15 minutes.
Convection Oven: 425 degrees F, 5 minutes.
