USDA Pizza Crust - Recipe B140
by triciamartinez
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INGREDIENTS
- 3 3/4 teaspoons Yeast active dry yeast
- 3 1/3 cups Whole-wheat flour
- 3 cups Unbleached flour ; Enriched Bread Flour
- 3 1/2 teaspoons Sugar
- 3/4 teaspoon Salt
- 2 1/8 cups Water ; 110 degrees
- 1/8 cup Canola Oil
- 1/4 cup Cornmeal ; White, whole grain
INSTRUCTIONS
1. For best results, all ingredients and utensils should be at room temperature.
2. Place yeast, flour, sugar, and salt in a commercial mixer (batch as needed). Using a dough hook attachment, mix on low speed for 30 seconds. Leave dry ingredients in mixer.
3. Add warm water (110 °F) and oil to dry ingredients. Mix for 6 minutes on low speed.
4. Begin shaping dough. For 25 servings, shape about 2 lb 1 oz dough into a ball. For 50 servings, shape dough into 2 balls, about 2 lb 1 oz each. Let rest for 20 minutes.
5. Place 1 dough ball in the center of a sheet pan (18" x 26" x 1") heavily coated with pan release spray and sprinkled with 1/4 cup (about 1 1/4 oz) cornmeal. For 25 servings, use 1 pan. For 50 servings, use 2 pans.
6. Roll or spread dough 1/8" thick to rim of pan. Keep edges thicker than center.
7. Top dough with desired topping.
8. (Optional) Refer to D-30A Vegetable Pizza or D-31 Pizza with Ground Turkey Topping.
Cooking Process #2: Same Day Service
Serving
NSLP/SBP Crediting Information: 1 piece provides 2 oz equivalent grains.
Full sheet pan cut 5 x 5 servings.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (69g) | ||
| Recipe Makes: 25 Servings | ||
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| Calories: 173 | ||
| Calories from Fat: 17 (10%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.9g | 3 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.8g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 353.1mg | 12 % | |
| Potassium 157.7mg | 4 % | |
| Total Carbohydrate 34.6g | 10 % | |
| Dietary Fiber 4.3g | 17 % | |
| Sugars, other 30.2g | ||
| Protein 6g | 9 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 173
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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