Formulas Pizza Crusts Pizza today involves so much more than just the pie – and the variety of pies is never-ending, as well! This is a great place to start exploring the wider world of pizza, and its virtually unlimited possibilities! Basic Make-up Pizza Crusts Variations Function of Ingredients

Use bowl and hook. Mix 8 to 10 minutes at low speed. Take dough directly to the bench and divide into pieces of desired size. Form into balls and place on lightly oiled sheet pan. Apply a light coating of oil to each dough ball. Cover trays with plastic and place on rack in the retarder. Refrigerate the dough balls overnight. Remove from retarder one hour before anticipated use to allow the dough to warm up slightly. The dough can remain at room temperature over the next three hours for use. You can tailor any of these basic formulas to your needs, depending on the style of pizza you wish to make.

Pizza Crusts Variations

Thick Pizza Crust (Overnight Process) Thick Pizza Crust (Short Process) Thin Pizza Crust Deep Dish Pizza Focaccia (Onion and Poppy) Classic French Bread Italian Breadsticks Pita Bread Thin Pizza Crust Pizza Crust Breadsticks Calzones (Pizza Pockets) Cinnamon Twists

---

Function of Ingredients

Flour	Provides structure; extensibility, gas retention, nutrition.
Yeast	The function of the yeast is fermentation, providing leavening, dough conditioning, flavor and aroma.
Salt	Salt helps control the fermentation process by slowing it down. It also toughens the dough.
Sugar	Sugar provides fermentable food for the yeast. A small amount of the residual sugar helps with crust browning.
Shortening/Oil	Shortening provides lubrication for mixing as well as tenderness to the finished product.
Whole Eggs	Provides both flavor and natural color.
Water	Hydrates the flour to form gluten and is a solvent for other ingredients.

---

Privacy and Legal information. Created by General Mills, Inc., TradeMark eMedia.