Pizza Crust

100 servings 

1/3 cup + 1 Tbsp Active dry yeast* 
2 qt + 1/2 cup Water, warm ( 110 F) 
6 1/4 qt All purpose or bread flour 
2/3 cup Vegetable oil 
2 1/2 tsp Salt 
1/4 cup  + 2 tsp Sugar 
1 cup Cornmeal 

Place flour in large mixer bowl. Make well in the center. 
Pour in dissolved yeast, oil, salt and sugar. Gradually work into the 
flour using dough hook on low speed. Knead for 15 minutes at medium speed. 
Divide and shape dough into 5 balls, 2 lb 4 oz each. Let rest for 20 minutes. 
Lightly oil 5 sheet pans ( 18 ''x 26''x1''). Sprinkle each pan with 1 oz ( 3 Tbsp) cornmeal. 
Place 1 dough ball in center of each pan. Flatten dough by rolling or spreading
 dough 1/8 '' thick to rim of pans. Keep edges thicker than center. 
For topping, baking and portioning directions, see Pizza With Cheese Topping Recipe. 
Dissolve dry yeast in warm water. Let stand for 4- 5 minutes. 
For best results, have all ingredients and utensils at room temperature. 

Plain Cheese Pizza

1/4 cup + 2 Tbsp Flaked basil 
2 tsp Black pepper 
1/2 No. 10 can Tomato paste 
1/4 cup + 2 Tbsp Flaked oregano 
5 sheet pans Pizza dough in pans 
1qt  + 1 1/4 cups Fresh onions, chopped 
3 1/2 qt Water 
1/4 cup + 1 Tbsp Flaked marjoram 
1 Tbsp Flaked thyme 
3 + 1/4 gal Mozzarella cheese, shredded 
1 Tbsp + 1 1/2 tsp Garlic powder 


Combine onions, garlic powder, pepper, tomato paste, water, and seasonings. 
Simmer for 15 minutes. 
Sprinkle 12 oz ( 3 cups) shredded cheese evenly over each pizza crust. 
Spread 1 qt tomato mixture over cheese in each pan.  Sprinkle 1 lb 12 oz ( 1 3/4 qt )
 shredded cheese evenly over tomato mixture in each pan. 
Bake until crust is lightly browned: Conventional oven: 475 F for 15 -18 minutes, Convection oven: 450 F for 15 minutes. 
Cut each pan 4x5 ( 20 pieces per pan). 

Add more toppings if desired

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