Whether it’s Sicilian, New York or Chicago style pizza, creating this masterpiece has never been easier.
Chef Tip: To create flavored pizza dough, combine dried herbs or spices, such as granulated garlic or rosemary, with the dry ingredients in step 3.
Ingredients
Yield: 46 pizza crusts
- 1 # 10 can Jerzee Evaporated Milk
- 4 gallons Water
- 2 cups Yeast
- 1 cup Sugar
- 35 cups AP Flour
- 1/2 cup Salt
Directions
- Heat water to 95-100⁰ Dissolve yeast and sugar into water, then set aside to bloom for 10 minutes until mix begins to foam.
- While the yeast blooms, mix all dry ingredients in mixer.
- Slowly add bloomed yeast liquid to mixture, then add Jerzee Evaporated Milk.
- Mix dough until it starts to come away from the sides of the bowl.
- Form dough into a ball and allow to proof in a greased bowl for 1 hour.
- Punch down dough and roll into 12 – inch rounds.
- Top as desired and bake.
